Vietnamese Inspired Noodle Bowl with Tofu Skewers - Ends + Stems with Chef Alison

Ingredients

• 2 Tablespoons Fish Sauce (look for vegan if that’s important)
• 1 ⁄ 4 cup Soy Sauce
• 2 Tablespoons Brown Sugar
• 1 teaspoon Fresh Ginger (optional, use fresh or pre-grated)
• 2 cloves Garlic
• 2 Limes (divided)
• 1 package Firm Tofu (extra firm)
• 1 pound Rice Noodles (thin rice stick)
• 1 ⁄ 4 teaspoon Canola Oil
• 1 head Romaine Lettuce
• 3 Carrots
• 1 English Cucumber
• 1 ⁄ 2 bunch Basil (optional)
• 8 Skewerss (bamboo)