2 red bell pepper, very thinly sliced
1 small head green cabbage, thinly sliced
2 cucumbers, sliced into half-moons
1 box rice noodles
3 green onions, minced
16 oz extra firm tofu, sliced into small triangles
1/2 cup cornstarch
1 tsp salt
1 tbsp oil
handful of roasted peanuts, roughly chopped
fresh mint, minced
fresh cilantro, minced
bean sprouts (about a handful per bowl)
1/2 cup soy sauce
1 tbsp fish sauce
1/4 cup warm water
2 tsp sesame oil
2 tbsp fresh minced ginger
2 tsp sriracha
2 tbsp maple syrup
Bring a large pot of salted water to a boil. Once boiling, add the rice noodles and turn off the heat. Let noodles sit in hot water for about five minutes, then drain and rinse thoroughly with cold water. Squeeze excess water from the noodles and set aside until serving.
Heat the oil in a large skillet or wok over high heat.
Combine the cornstarch and salt in a bowl. Dip each tofu triangle in the cornstarch then place in the hot skillet. Fry triangles for about four minutes per side, or until golden brown. Once done, remove carefully and place on paper towels to drain.
Now, make the sauce! Combine all sauce ingredients in a small bowl and whisk well.
To assemble rice noodle bowls, place a mixture of rice noodles and cabbage in the bottom of each bowl. Top with bell pepper slices, cucumber, two tofu triangles, bean sprouts, green onions, mint, cilantro and chopped peanuts. Drizzle sauce over top or serve sauce alongside bowls.