Rice Vermicelli Summer Salad

Servings: 3

Prep time: 15 mins

Cook time: 15 mins

Ingredients:

For salad:

• 1/2 packet of rice vermicelli noodles

• 1/2 block of extra firm tofu, pressed

• 1 Lebanese cucumber,

• cucumber, julienned

• 2 small carrots, julienned

• 1 red chilli, sliced

• 1/4 cup of packed coriander

• 3 tbsp of hoisin sauce

Salad dressing:

• 1 thumb sized piece of ginger, grated

• 3 small cloves of garlic, minced

• 2 tbsp of rosemary vinegar

• 1/2 lime, juice

• 1/2 red chilli, diced

• 2 tbsp of soy sauce

• 2 tbsp of maple syrup

Optional garnish:

• Roasted peanuts

• Lime wedge

Directions:

1. Prepare salad ingredients by chopping & setting aside.

2. Once tofu has been drained and pressed, cut into 1/2 inch cubes. Set aside.

3. Cook rice vermicelli noodles according to packet instructions. Set aside.

4. To a non stick pan over medium heat, add 1 tbsp of oil (vegetable, coconut, olive). Once the pan is hot, add tofu cubes. Pan fry until all sides are crispy and then add hoisin sauce. Cook for another minute and then remove from heat.

5. To make salad dressing, combine all ingredients to a bowl.

6. Assemble your salad by combining all ingredients; Noodles, fresh veggies, tofu. Pour over your salad dressing and toss until salad is evenly coated. Garnish with extra lime & roasted peanuts. Enjoy & store leftovers in an air tight container in the fridge.