Vietnamese Tofu and Noodle Salad

Ingredients

• Canola oil

  2 tbsp or 28g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  12 oz or 340g

• Rice noodles

  Dry

  2 oz or 57g

• Rice wine vinegar

  5 tbsp or 75g

• Sugar

  White, granulated sugar

  4 tsp or 17g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Carrots

  Raw

  2 medium or 122g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Cabbage

  Raw

  2 cup, chopped or 178g

• Red bell pepper

  Sweet, raw

  1 cup, chopped or 149g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Spearmint

  Fresh

  2 tbsp or 11g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  4 leaf, medium or 30g

• Peanuts

  All types, raw

  ½ cup or 73g

Directions

1. Soak rice noodles in lukewarm water until tender, then drain.
2. Heat canola oil in a medium frying pan over medium heat. Fry tofu for 8–10 minutes, turning regularly, until golden and crisp. Drain on paper towels.
3. Add the noodles to the pan with a splash of water and heat until warmed through.
4. Mix rice vinegar, sugar, and chopped red peppers for the dressing; set aside.
5. Combine noodles, carrots, cucumber, cabbage, red pepper, scallions, and half the herbs in a bowl. Spoon the dressing over and mix together.
6. Arrange Little Gem lettuce leaves on a large, flat serving plate. Top with the noodle salad, tofu, remaining herbs, and peanuts before serving.