Vermicelli Tofu Bowl

Ingredients

1 block of firm tofu
1 1/2 large carrots
1 large cucumber
10-15 shiitake mushrooms
1 package of vermicelli noodles
1 cup of shredded greens: kale, etc
1 cup of chopped cilantro
2-3 jalapeño/ thai chilis
olive oil

some old warm beer

Sauce

fish sauce

lemon juice
tamari
olive oil
rice vinegar
1/2 can of tuna
hot chili oil

For the cooked components:
Cut tofu into rectangular pieces, marinate with tamari and the juice of 1/2 lemon for approximately 30 minutes. Saute the tofu in olive oil until brown and a little crispy.
Also saute the mushrooms in olive oil and beer.
Cook the vermicelli noodles according to the instructions on the noodle box.

For the fresh components:
Julienne the carrots, cucumber and chiles.
Chop the cilantro.
Chop/crash the peanuts.

For the sauce:
Mix olive oil, rice vinegar, fish sauce, tamari, lemon, hot chili oil and 1/2 can of tuna.
Mix all ingredients well, don't fuss about it, just mix them.

To serve: 
Place the noodles in a bowl with vegetables around in little piles. Place the tofu on top in the middle of the bowl. Top with peanuts, cilantro and sauce.

Yum Yum! Fresh, filling and delicious!