Vietnamese Rice Noodle Salad with Baked Tofu

Need a cleansing, plant-based meal that’s actually filling? This is just the ticket—vegan, gluten-free, protein-rich, and damn delicious. Switch it up and customize your plate with the veggies, herbs, and protein of your choice. Try chicken with sugar snap peas, or a slab of tuna with wasabi arugula. 

What you’ll need:

Tools:

• Medium pot 
• Collander
• Cutting board and knife
• Measuring cups and spoons
• Culinary brush or spoon
• Medium jar to mix the dressing

Ingredients:

• 1 package thin rice noodles
• 2 cups crisp lettuce
• 2 medium carrots, cut into thin matchsticks
• 2 mini snacking cucumbers, cut into matchsticks
• 1 large watermelon radish, cut into matchsticks or thin halfmoons
• 1 small jalapeno pepper, sliced into thin rounds (optional)
• 2 cups mixed herbs, cilantro, mint, scallions, and basil, chopped
• ½ cup salted, roasted peanuts, roughly chopped
• Lime wedges, for serving

Tofu:

• 1 block of extra-firm tofu
• ¼ cup low sodium soy sauce or tamari
• ¼ cup rice vinegar
• 2 tbsp lime juice
• 2 tbsp brown sugar
• 1 tbsp fresh ginger, minced
• 2 tsp toasted sesame oil
• 2 tsp sriracha
• 2 cloves garlic, minced

Dressing:

• ½ cup rice vinegar
• 1 tbsp lime juice
• 1 clove garlic, minced
• ½ tsp low sodium soy sauce or tamari
• 2 tbsp toasted sesame oil
• 3 tbsp olive oil