Vietnamese Noodle Bowl with Fried Tofu

½ lb dry rice noodles
½ lb firm tofu, cut into 1 inch squares
2 tbsp chopped cilantro
½ cucumber, peeled and cut into thin 3 inch pieces
1 fresh jalapeno, sliced
1 egg, beat into a small bowl
½ cup panko bread crumbs
3 tbsp sesame oil
Chili sauce
Hoisin sauce

1. Bring a medium saucepan of water to boil. Add noodles and cook for 3-4 minutes. Drain and set aside.

2. In a deep pan or wok, heat sesame oil under medium to high heat. Dip tofu squares first into the egg and then into panko bread crumbs, and finally into pan. Flip after 5 minutes or when bottom becomes evenly fried.

3. Place noodles into separate bowls and add chili and hoisin sauce. Layer tofu, cucumber, jalapeno and cilantro on top.