Ingredients
Spicy Asian Dressing
- 4 green onion whites, thinly sliced
- 2 garlic cloves, minced
- ½ cup soy sauce or tamari
- ½ cup rice vinegar
- 2 tablespoon light brown sugar
- 1 tablespoon fresh lime juice
- ½ teaspoon crushed red pepper flakes
Salad
- 1 15 oz package extra firm tofu, drained and pressed for 30 minutes (you can use a tofu press) and cut into 1-inch cubes
- Spicy Asian Dressing
- 3 ½ oz vermicelli rice noodles, cooked according to package directions
- 1 tablespoon toasted sesame oil
- 2 carrots, sliced into ribbons with vegetable peeler
- 1 medium English cucumber, halved lengthwise and thinly sliced
- ¼ cup roughly chopped fresh basil leaves
- bean sprouts, chopped peanuts, fresh mint leaves, and sliced green onions for garnish
Instructions
Spicy Asian Dressing
- Whisk together all ingredients in a small bowl.
Salad
- Place tofu and half of dressing in resealable bag or bowl. Toss to coat and marinate for 30 minutes.
- Heat oil in a large skillet over medium heat. Add tofu and cook about 4 minutes, or until browned. Remove from heat and set aside.
- Divide noodles, tofu, carrots, and basil into four bowls. Top with remaining ingredients, as desired. Ladle dressing into bowls and serve.
Nutrition (estimated per serving)
Calories: 253kcalCarbohydrates: 38gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 1759mgPotassium: 491mgFiber: 2gSugar: 10gVitamin A: 5449IUVitamin C: 8mgCalcium: 85mgIron: 3mg
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