Prepare the Okra & Tofu: Trim the stems from the okra, being careful not to slice into the seed pod.
Place in a bowl, salt generously, and pour the cider vinegar over top.
Let sit for 15-30 minutes.
Meanwhile, cut the pressed tofu into 2 x ¾ x ¼-inch dominoes.
Drain the okra, rinse it thoroughly under cold water, and pat completely dry with paper towels. Blot the tofu dry as well. 2.
Cook the Noodles: Cook the rice noodles according to package directions.
Drain, rinse with cold water to prevent sticking, and set aside. 3.
Sear the Tofu: Heat a wok or large skillet over high heat. Swirl in 2 teaspoons (10 ml / 0.3 fl oz) of oil.
Add the tofu in a single layer and sear for 30 seconds without moving.
Stir-fry until lightly browned on all sides, about 1-2 minutes.
Add 1½ teaspoons of soy sauce, toss to coat, and transfer the tofu to a plate. 4.
Stir-Fry the Vegetables: Return the wok to high heat and add the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil.
Add the minced garlic and stir-fry for 15-20 seconds until fragrant.
Add the dry okra and stir-fry for 2 minutes until bright green and tender-crisp. 5.
Combine & Finish: Add the cherry tomatoes to the wok and stir-fry for another minute, just until they begin to soften and blister.
Add the cooked noodles, the seared tofu, the remaining soy sauce, and the chopped cilantro.
Toss everything together for 30-60 seconds until well combined and heated through.
Serve immediately.
Do not skip the drying step!
Patting both the okra and tofu completely dry with paper towels is crucial for achieving a good sear and preventing steaming in the wok.
