Rice Noodle Salad with Tofu

🛒 Ingredients

• Rice Vermicelli Noodles 150 g · 180 kcal
• Cucumber 80 g · 12 kcal
• Carrots 50 g · 21 kcal
• Red Bell Pepper 50 g · 16 kcal
• Firm Tofu 100 g · 76 kcal
• Fresh Mint 5 g · 4 kcal
• Fresh Cilantro 5 g · 1 kcal
• Scallions 10 g · 3 kcal
• Lime Juice 16 g · 4 kcal
• Tamari (gluten-free soy sauce) 18 g · 10 kcal
• Maple Syrup 10 g · 26 kcal
• Rice Vinegar 10 g · 2 kcal
• Toasted Sesame Oil 5 g · 40 kcal
• Garlic 5 g · 7 kcal
• Fresh Ginger 5 g · 4 kcal
• Red Chili (optional) 2 g · 1 kcal
• Roasted Peanuts (crushed) 10 g · 57 kcal

👨‍🍳 Instructions

1. Prepare the rice vermicelli noodles according to package instructions, usually by soaking in hot water for 5-7 minutes until tender, then drain and rinse with cold water to prevent sticking; set aside.
2. Julienne the cucumber, carrots, and red bell pepper. Finely chop the fresh mint, cilantro, and scallions. Mince the garlic and grate the fresh ginger.
3. Press extra-firm tofu to remove excess water, then cut into small cubes. Pan-fry or bake the tofu until golden brown and slightly crispy; set aside.
4. In a small bowl, whisk together lime juice, tamari, maple syrup, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and optional red chili to make the dressing.
5. In a large mixing bowl, combine the cooked rice noodles, julienned vegetables, fresh herbs, and cooked tofu. Pour the dressing over the ingredients.
6. Toss everything gently until well combined and the noodles and vegetables are evenly coated with the dressing. Garnish with crushed roasted peanuts and extra fresh herbs if desired.