Pickle the julienne carrots (could use a combo of carrot and white radish) in 1 cup vinegar ⅓ cup water, 1 tbsp salt, 2 tbsp sugar.
Mix and submerge the vegetables.
Preparing Tofu
Slice a brick of tofu into 3 through the width, press between paper towels with heavy books on top while you prepare the rest of the recipe.
Tofu Marinade **extra time needed for soaking
Mix the marinade ingredients together. I used maple syrup for the sweetener (the original recipe from my cooking class in Vietnam called for honey).
Cut the tofu into cubes and place in the marinate for 10-20 minutes.
Right before serving, lightly grill or BBQ tofu over medium high heat until golden.
Dressing
Mix together the dressing ingredients. Stir well until the sugar is completely dissolved and set aside.
Kumquats are not available where I live, so I subbed a combination of freshly squeezed tangerine and lime juice.
Sub Sambal Olek when out of fresh red chili peppers.
Bowl Ingredients
Prepare (wash, pat dry, and slice) a mixture of greens for your bowl, eg. watercress, spinach, big lettuce leaves - whatever is in season in your area. Go to the Asian market and try some new greens that might not be available at every grocery store.
Prepare rice noodles according to package instructions.
Prepare mint, basil, spring onions, bean sprouts.
Rough chop a handful of peanuts.
To Serve
Into 4 bowls, place greens, then noodles, lettuce ribbons, bean sprouts, mint, basil, carrot (and radish if using).
Divide grilled tofu cubes between the bowls then top with dressing and any leftover marinade.
Garnish with green onions and sprinkle with peanuts.
Notes
I go to the Asian market by my house and see what greens are abundant there. I always find interesting and delicious greens for this bowl.The marinade and dressing are so delicious - you might want to double the recipe.Best served fresh, but leftovers are okay the next day.A mixture of tangerine juice and lime juice is a pretty good substitute for the kumquat juice which is not available where I live.