Thai rice noodle bowl with crispy tofu

Cut the 200 g of tofu into 2 cm cubes. Pat them really well with paper towels so they're dry.

Peel the carrot and cut it into thin sticks. Cut the 1/2 cucumber into half-moons, chop the cilantro and roughly crush the peanuts.

Pour about 1.5 l to 2 l of water into the saucepan, add a pinch of salt and bring to a boil over high heat.

Heat 1 tbsp of oil in the skillet over medium-high heat. Brown the cubes for 8 minutes, flipping them, with a pinch of salt and pepper.

Drop the 150 g of noodles into the boiling water, off the heat or at a gentle simmer depending on the package, for about 4 minutes. Drain, rinse under cold water and drain again.

In the small bowl, crush the garlic and mix it with 2 tbsp of soy sauce, 1 tsp of sriracha, 1 tsp of sesame oil and the juice of the 1/2 lime.

Turn the heat down, pour half the sauce over the golden tofu and stir for 1 minute so it soaks it up. Turn off the heat.

In the mixing bowl, toss the noodles, carrot, cucumber and the rest of the sauce. Split between the 2 bowls and top with the tofu, peanuts and cilantro.