Vermicelli Noodle Salad with Tofu
Serving Size 2
Prep Time 30 mins
Cook Time empty mins
Difficulty Medium
Ingredients
1 pkg Nasoya TofuBaked, Teriyaki, sliced
8 ounces thin rice noodles (vermicelli)
2 carrots, julienned
1 large bell pepper, thinly sliced
1 cup cucumber half moons
1 cup cilantro stems and leaves
1 cup Thai basil leaves
1 cup mint leaves
Dressing:
1/4 cup rice vinegar
3 tbsp. lime juice
3 tbsp. coconut sugar
2 tbsp. low-sodium soy sauce
2 tbsp. freshly grated lemongrass
1 clove garlic, grated
1 to 2 chilies, sliced (optional)
2 to 3 dashes Maggi seasoning
1 tbsp. water
1/4 cup rice vinegar
3 tbsp. lime juice
3 tbsp. coconut sugar
2 tbsp. low-sodium soy sauce
2 tbsp. freshly grated lemongrass
1 clove garlic, grated
1 to 2 chilies, sliced (optional)
2 to 3 dashes Maggi seasoning
1 tbsp. water
Preparation
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