The Best Dish for a Pregnant Woman

I found this recipe on Pinterest. You should check out the  Flourishing Foodie's blog. Her stuff is amazing for those who are interested in vegetarian recipes. You will love them! 

VIETNAMESE NOODLE BOWL RECIPE (print)

makes 4 large salad bowls

INGREDIENTS

1 package of firm or extra-firm tofu

1/4 cup canola oil

1 tbsp soy sauce

1 head romain lettuce, chopped

1 cup bean sprouts

1 carrot, julienned

1/2 english cucumber, julienned

1 red pepper, julienned

1 package of rice noodles

chopped peanuts for garnish

1 small bunch cilantro for garnish

1 lime, quartered

SAUCE INGREDIENTS

1/2 cup warm water

1 garlic clove

1 tbsp brown sugar

2 tbsp soy sauce

2 tbsp lime juice

1 tbsp rice vinegar

2 tbsp Thai sweet chili sauce

Remove the tofu from its package. Press it between your hands to remove any excess water. Chop it into 1x1 inch pieces. Heat a frying pan with 1/4 cup of canola oil on medium heat. When the oil is hot, place the tofu into the pan and season with soy sauce. Mix the tofu with a spatula allowing even distribution of the soy sauce. If all the pieces have not been covered with sauce, add more until they are all dressed. Fry the tofu until golden brown and crispy on the outside. 

While the tofu is frying, chop all of the vegetables. Place them into small serving bowls and set to the side. 

In a food processor, add the sauce ingredients. Pulse until the garlic has been minced. Adding the ingredients to the processor, will allow stronger flavors from the garlic to be absorbed. 

Once the tofu has fried, place it onto a paper towel to soak up the excess oils. 

Bring a pot of water to a boil. Once it has boiled, remove it from the stove and add the rice noodles. Cover the pot and allow them to soak for a couple of minutes. Keep an eye on the noodles. You do not want them to become over hydrated and start to break down into mush. It should only take a few minutes in the water for them to become soft.

Prepare 4 medium salad bowl, by placing chopped lettuce in the bottom. Place a small handful of noodles on top. Add the tofu and the rest of the vegetables. Pour a generous serving of dressing on top, and garnish with cilantro, lime, and chopped peanuts.