CODA BAKERY TOFU NOODLE BOWL

Coda Bakery Tofu Noodle Bowl image

Provided by Food Network

Time P3DT40m

Yield 5 servings

Number Of Ingredients 35

1/2 cup granulated sugar
1/2 cup soy sauce
1/3 cup brown sugar
2 tablespoons honey
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 cloves garlic
1/4 small white onion
1/4 can coconut soda
1 tablespoon neutral oil
1/2 white onion, diced
20 ounces medium-firm tofu cubes, pan-fried or deep-fried
2 packages vermicelli rice noodles, cooked according to package directions
Scallion Oil, recipe follows
1/4 cup roasted peanuts, chopped
1 bunch romaine lettuce, finely chopped
1 cup bean sprouts
Pickled Carrots and Daikon, recipe follows
Chopped fresh cilantro, for garnish
Fresh mint leaves, for garnish
Soy Vinaigrette, recipe follows
1/4 cup neutral oil
5 scallions, chopped 1/4 inch thick
1/2 pound carrots
1 pound daikon
1/2 cup granulated sugar
1/2 cup white vinegar
3/4 cup granulated sugar
1/2 cup soy sauce
1/3 cup white vinegar
1 tablespoon chili-garlic sauce or siracha

Steps:

For the tofu sauce: Blend the granulated sugar, soy sauce, brown sugar, honey, oyster sauce, sesame oil, sesame seeds, black pepper, onion powder, garlic powder, garlic, onion and coconut soda in a blender.
For the bowl: Heat the oil in a nonstick pan until hot, add the white onions and cook for about 30 seconds. Add the fried tofu and tofu sauce and cook, stirring, until the sauce reduces and sticks to the tofu. Pour over the rice noodles. Garnish with the Scallion Oil and chopped peanuts.
Assemble the lettuce, bean sprouts, Pickled Carrots and Daikon, cilantro and mint leaves on one side of the bowl and the rice noodles and tofu on the other side of the bowl. Serve with a side of the Soy Vinaigrette (use for dipping or pouring over).
In a small saucepan, heat the oil until hot. Add the scallions and cook, stirring, about 1 minute.
Peel and julienne the carrots and daikon. Mix the granulated sugar, white vinegar and 2 cups water in an airtight container and add the carrots and daikon. Refrigerate for 3 days. The pickles can last up to 1 month in the refrigerator.
Mix the granulated sugar, soy sauce, vinegar, chili-garlic sauce and 1 cup water in a bowl.