Cao Lau-Style Baked Tofu and Mushroom Bowls

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
• 3 tablespoons high-proof Vietnamese rice wine (ruou thuoc), or dry sherry
• 2 tablespoons fish sauce
• 1 tablespoon neutral oil, divided
• 8 oz shiitake mushrooms, stems removed and caps sliced thick
• 1 medium shallot, thinly sliced
• 2 cups raw rice noodles (bun)
• 1/2 cup crispy shallots or fried garlic
• 1 bunch fresh cilantro and Thai basil leaves, torn
• 1 cucumber, peeled into ribbons
• 1 lemon, cut into wedges

Method

1. 1Warm the rice wine, fish sauce, and 1 tablespoon oil in a small bowl, then add the tofu cubes and toss until evenly coated; let marinate for 15 minutes.
2. 2Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking during the high-heat roast.
3. 3Place the tofu and shiitake slices on the prepared sheet, spreading them in a single layer to ensure even crisping.
4. 4Roast for 20 to 25 minutes, flipping halfway through, until the tofu edges are deeply browned and the mushrooms have softened and released their dark juices.
5. 5While the vegetables roast, boil the rice noodles according to package directions, then rinse immediately under cold water to halt the cooking process.
6. 6Assemble the bowls by placing a bed of noodles in each dish, topping with the hot baked tofu and mushrooms.
7. 7Garnish generously with sliced shallots, crispy shallots, cucumber ribbons, and fresh herbs before serving with lemon wedges on the side.

Goes well with

• Roasted Garlic Bok Choy65 kcal
  savory charred greens
• Baked Scallion Egg Strips165 kcal
  savory protein layer

Nutrition per serving