Vietnamese Tofu Bowls

• Meanwhile, peel then cut carrot into 1/4-inch rounds.
• Add carrots and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. 
• Roast in the middle of the oven for 10 min. (NOTE: Carrots will continue to cook in step 4.)

• Heat a large non-stick pan over medium-high heat. 
• Pat tofu dry with paper towels. Cut tofu in half, parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with remaining garlic salt and pepper. 
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Sear until golden-brown, 1-2 min per side. Remove from heat. 

• When carrots have roasted for 10 min, carefully remove from oven.
• Add tofu to the same sheet, then drizzle 1/2 tbsp sweet chili sauce over each piece of tofu. 
• Return carrots and tofu to the oven until carrots are tender and tofu is golden, 10-14 min.

• Meanwhile, thinly slice cucumbers.
• Add cucumbers, vinegar, 1/2 tbsp (1 tbsp) sweet chili sauce and 1/2 tbsp (1 tbsp) oil to a medium bowl.
• Season with salt and pepper, then stir to combine.
• Combine nuoc cham, soy sauce and remaining sweet chili sauce in a small bowl. 

• Thinly slice tofu.
• Fluff rice with a fork, then divide between bowls. 
• Top with carrots, tofu and any sauce remaining on baking sheet. 
• Drizzle nuoc cham mixture over top. 
• Serve marinated cucumbers alongside.  

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half, parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season and sear tofu in the same way the recipe instructs you to season and sear the chicken breasts.