Vegetarian Vietnamese Noodle Bowl (Vegan)

Ingredients

• 500 grams firm tofu / 1 lbs, sliced into 1/4"/0.5cm slices
• 2 cloves minced garlic
• 2 tablespoons lime juice about 1 fresh lime
• 1 tablespoon light soy sauce
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon vegetable oil
• 1 stalk lemongrass white part only, finely chopped
• 3 tablespoons light soy sauce
• 1/4 cup rice vinegar
• 2 tablespoons white sugar
• 1/2 cup water
• 2 garlic cloves finely chopped
• 1 chilli red birdseye, finely chopped, or adjust quantity to your taste
• 3 tablespoons lime juice
• 200 grams rice stick noodles medium
• 2 carrots julienned
• 1 cucumber large, julienned, with seeds removed
• 3 cups shredded lettuce
• 2 cups bean sprouts
• 1 handful mint leaves
• 1 handful cilantro /coriander
• chili Sliced, for garnish - optional

Nutrition

• Calories : 530 calories
• Carbohydrate : 73 grams
• Cholesterol : 5 milligrams
• Fat : 17 grams
• Fiber : 6 grams
• Protein : 26 grams
• SaturatedFat : 2 grams
• Sodium : 1340 milligrams
• Sugar : 15 grams