Sequestration Meal #112

Many thanks to Susan at Kittens Gone Lentil for the recommendation to use my rice noodles in a Vietnamese noodle salad! I found this recipe for Vegan Bún Chay over at The Wanderlust Kitchen and adapted it to what I had.

My neighbor has been generous with her herb garden (since my window garden is a disaster, and she is growing things outdoors because she has the option), so I was able to get cilantro, basil, and mint, but when I make this again it won't have mint in it, because when I got mint leaves in a bite it was just odd. I also would note that I photographed this before adding the dressing, which I suspect is also the case on the blog where I found it; the noodles take on a dingy tone when you add the dressing, but that's fine since you're going to mix it all up anyway.

Another thing I'd do differently would be to double the sauce the tofu cooks in. It's just not enough of that caramelized goodness for me!

Some substitutions that worked out fine: I used Bragg's Liquid Aminos for every time it asked for any form of soy sauce or Maggi seasoning, and I substituted lemon zest for lemongrass. It was fine in both cases.

This is probably not all that authentic, but it tasted great, and it was so pretty!