Turmeric-Coconut Noodle Bowl

Ingredients

Marinade + Toppings:

• 1 12-16 oz. block extra-firm tofu (not silken) cut into 1-inch cubes
• 1 small head cauliflower, cut into florets
• 2 Tbs. vegetable oil
• 1 Tbs. sesame oil
• 1 Tbs. fish sauce
• 1 tsp. Vanns Turmeric
• 1 tsp. Vanns Ground Coriander
• ½ tsp. Vanns Crushed Chili Peppers
• 1 tsp. honey
• 1 Tbs. soy sauce
• 1 Tbs. rice vinegar
• 1 Tbs. cornstarch

Noodles + Broth:

• 1 Tbs. vegetable oil
• 1 red onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 1” piece fresh ginger, grated on a microplane
• 1 tsp. Vanns Turmeric
• 1 tsp. Vanns Crushed Chili Peppers
• 1 tsp. freshly ground Vanns Black Peppercorns, plus more for serving
• 1 13.5-oz. can unsweetened coconut milk
• 1 ½ tsp. honey
• ¼ cup water
• 1 Tbs. fish sauce, or to taste
• 5 oz. rice vermicelli noodles
• Cilantro leaves, for serving
• Lime halves, for serving

Preparation

1. Heat the oven to 400°F and arrange racks in the upper and lower thirds of the oven. Start by marinating the vegetables - place the cauliflower florets in a large bowl. Make the marinade in a medium-sized bowl - one that will hold the tofu cubes. Whisk all ingredients except for cornstarch together in the medium bowl until evenly combined. Drizzle 3 Tbs. of the marinade over the cauliflower and toss to coat. Whisk 1 Tbs. cornstarch into remaining marinade and add tofu cubes, tossing to coat. Marinate the tofu and cauliflower for at least 10 minutes and up to 45, tossing occasionally. Line 1 baking sheet with parchment paper and leave another one bare.
2. When tofu and vegetables have marinated and oven has reached temperature, pour the tofu and its marinade out onto the parchment-lined pan, and the cauliflower onto the bare pan. Place the tofu in the upper third of the oven and cauliflower in the lower third and roast for 20-25 minutes, shaking the pans occasionally for more even browning. The cauliflower may take a few minutes longer than the tofu - it should be fully softened and caramelized in spots when finished. 
3. While cauliflower and tofu roast, make the soup, first preparing the noodles. Bring a medium-large pot of salted water to a boil and then remove from heat. Add the noodles and let sit, stirring occasionally, until al dente, usually 4-5 minutes, though the time may vary depending on the brand. You want the noodles to just be soft enough to eat - they’ll soften further in the soup. Drain and rinse under cold water until completely cool and set aside.
4. Heat 1 Tbs. vegetable oil in a large skillet over medium-low heat. Add onion and a pinch of salt and cook, stirring frequently until soft and golden, 10-15 minutes. Add garlic and cook until soft and fragrant, 2-3 more minutes. Add ginger, turmeric, crushed red pepper, and black pepper and cook, stirring, until fragrant, 1 more minute. Add coconut milk, honey, and ¼ cup water and bring to a simmer. Simmer gently for 5 minutes to bring the flavors together.
5. Add fish sauce and noodles to broth, stirring to combine. Taste for seasoning and add more fish sauce or salt if desired. Divide among 4 bowls and top each bowl with roasted tofu and cauliflower, a few grinds of black pepper, and a sprinkle of cilantro leaves. Serve with lime halves for squeezing.

Serves 4.

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