Vietnamese Inspired Noodle Bowl with Tofu Skewers

In a medium bowl, stir together the sauce ingredients: 2 Tablespoons fish sauce, ¼ cup soy sauce, 2 Tablespoons brown sugar. Mince or use a microplane to finely grate the ginger and garlic; add. Zest in one of the limes. Add the juice of 1 lime. Stir and taste the sauce; if it’s not tangy enough, you might want to add half or all of the second lime. Slice what’s left into wedges for serving. If not sweet enough for you, you can add a bit more sugar to taste.

Open package, drain, and press the tofu gently in a clean towel to dry. Dice into 1” cubes. Pour off about 2/3rds of the sauce into a separate bowl. Add the tofu to the remaining third and stir to combine. Let marinate for 5 minutes, up to 2 days.

Thread tofu carefully on skewers. Cook on an outdoor grill, or under the broiler on high, or on a hot grill pan on your stove top. Whichever method you choose, cook until the tofu is warmed and a bit charred on the edge.

Cook noodles according to package directions; usually that means boil for 3 - 5 minutes like pasta, or turn off the heat and let the noodles soak for up to 10 minutes in the hot water. When tender, drain and run under cold water for 30 seconds.

Place noodles in a bowl and drizzle about a ¼ teaspoon of oil over them so they don’t stick.

Wash lettuce and slice or tear into 3 inch squares.
Slice carrots into rounds or grate.
Dice or slice cucumbers.
Tear or chiffonade basil.

Serve a bed of noodles with vegetables arranged around. Top with hot tofu skewers. Spoon the remaining sauce over top to taste. Garnish with any sliced lime and generously with basil.