Lemongrass Tofu & Vermicelli Bowls

1. Marinate cubed tofu with minced lemongrass, garlic, chili (if using), and 2 tablespoons of soy sauce for at least 15 minutes. 2. Cook vermicelli noodles according to package instructions. Rinse with cold water and drain well. 3. Heat oil in a pan over medium-high heat. Cook marinated tofu until golden brown and slightly crispy on all sides. 4. Prepare the Nuoc Cham Chay dressing (typically involves lime juice, sugar, water, more soy sauce/tamari, and chili). 5. Assemble bowls: place a bed of shredded lettuce at the bottom. Top with cooked vermicelli noodles, crispy lemongrass tofu, julienned cucumber, and carrots. 6. Garnish with fresh mint, cilantro, and crushed peanuts (if using). Drizzle generously with Nuoc Cham Chay dressing before serving.