Pumpkin Seed Crusted Tofu with Lemongrass Broth Rice Noodles and Poached Eggs

Ingredients

• 30 small radishes, trimmed, quartered
• 1 cup white wine vinegar
• 1/4 teaspoon coarse kosher salt
• 2 12- to 14-ounce packages firm or extra-firm tofu (preferably organic), each cut crosswise into 8 rectangles
• 6 tablespoons cornstarch
• 4 large egg whites
• 1 cup panko (Japanese breadcrumbs)
• 1 cup shelled pumpkin seeds*
• 1/4 cup salt
• 2 tablespoons sugar
• 1 tablespoon Hungarian sweet paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Vegetable oil (for deep-frying) noodles, garnishes, and eggs
• 1 8-ounce box 1/4-inch-wide dried rice noodles
• 1 1/2 tablespoons hoisin sauce
• 1 1/2 tablespoons vegetable oil
• 8 large eggs
• Lemongrass Broth
• 1 1/4 pounds baby bok choy, cut crosswise into 1/2-inch-wide ribbons
• 6 ounces fresh shiitake mushrooms, stemmed, caps sliced

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