Vietnamese Vermicelli Noodle Salad with Tofu

Ingredients

• 3 tbsp rice vinegar
• 1/4 cup lime juice
• 1/4 cup vegan fish sauce*
• 2 tbsp coconut sugar
• 2 garlic cloves, finely minced
• 1 red chilli, deseeded and sliced
• 1/2 package vermicelli rice noodles (200g)
• 1 block smoked tofu (250g)
• 1 large carrot, julienned (160g)
• 2 cucumbers, julienned (160g)
• 8 lettuce leaves (120g)
• 1/2 cup cilantro (20g)
• 1/2 cup mint leaves (18g)
• 1/4 cup chopped roasted peanuts (36g)
• lime wedges to serve

Instructions

1. 1

   Soak: the rice noodles in a large bowl of water for 15 minutes or until softened.

2. 2

   Dressing: add all the ingredients into a small bowl and combine.

3. 3

   Tofu: Cube the tofu into 1/2 inch pieces.

4. 4

   Vegetables & Herbs: Julienne the carrots and cucumbers. Shred the lettuce. Roughly chop the herbs.

5. 5

   Noodles: Over medium heat, add in the noodles with a bit of the soaking water to finish cooking. Drain and rinse with cold water. Transfer to a large mixing bowl.

6. 6

   Assemble: Add the vegetables, herbs, tofu, peanuts and dressing into the bowl with the vermicelli noodles. Toss until everything is evenly distributed.