Take Out Style Noodles with Quick Pickled Vegetables and Tofu

Cilantro Pesto

• 1 bunch Cilantro, stems and all
  
• 2 tablespoons Fish Sauce
  
• 1 Lime, juiced
  
• 1/4 cup Peanut Oil (plus more if needed)
  
• 4 Green Onions
  

1. Combine everything in the food processor and process until combined, adding more oil if needed.

Take Out Noodles

• 6 ounces Rice Noodles
  
• 1/2 Block Firm Tofu, pressed and cubed
  
• 1/2 Bermuda Onion, chopped
  
• 1 Red, Yellow or Orange Bell Pepper, cut in matchsticks and halved, or 3 of the Sweet Baby Peppers, sliced thinly
  
• 1/2 Cabbage, chopped
  
• 10 Green Beans, sliced long wise in quarters and then halved
  
• 1/4 cup Peanuts, toasted and roughly chopped
  
• 1 handful Basil, chopped
  
• 4 ounces Rice Vinegar
  
• 4 ounces Water
  
• 4 tablespoons Sugar
  
• 4 tablespoons Salt
  

1. First, press your tofu this removes excess water. I do this by wrapping it in paper towels, sandwiching it between two plates and placing a six-pack or a chicken on top. Typically I will do this 1-2 hours in advance at least. I will also change the paper towels once during the process.
2. Boil the rice noodles. It depends on the size of the noodle you use, usually 2-4 minutes. Drain and rinse under cold water.
3. Pickle the onions, cabbage, green beans and carrots. Do this by combining 1 ounce of the vinegar, one ounce of the water and 1 tablespoon of the salt and one tablespoon of the sugar in to 4 bowls (I actually use old jelly jars and occasionally agitate them). I put the onions in the solution for 30-60 minutes, the cabbage for 30 minutes, the carrots and the green beans for 10-20 minutes. Drain the vegetables. Do not rinse.
4. Toss the rice noodles with the pesto, add in the vegetables, the tofu, peanuts and basil toss again to combine and serve.