Bun Chay (Vietnamese Noodle Salad)

4 ounces dried rice sticks or vermicelli

Tofu:
1/2 pound extra firm tofu
Vegetable oil

Greens:
1 1/2 cups shredded lettuce
1 cup mung bean sprouts
1/2 cup julienned cucumber
Large handful of mixed herbs, coarsely chopped or torn (basil, mint, cilantro; if available: rau răm or Vietnamese coriander, tiá tô or Vietnamese perilla)

Sauce:
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 tablespoons sugar
4 tablespoons water
1 clove garlic, crushed

2 tablespoons peanuts, chopped

For the noodles:
Bring a large pot of water to a boil and add rice sticks. Stir and cook until noodles are white and tender but still firm, about 3-5 minutes. Drain in a colander and rinse under cold water, fluffing the noodles to separate the strands. Drain again completely.

For the tofu:
Cut tofu into bite-size pieces and press between clean kitchen towels or paper towels to rid of excess water. Heat oil in a skillet and fry tofu until crispy and golden. Drain excess oil.

For the greens:
Prepare the greens and set aside. (May be prepared ahead of time and kept in the refrigerator.)

For the sauce:
In a small bowl, whisk together ingredients for sauce. Set aside. (May be prepared ahead of time kept in the refrigerator.)

To serve:
Divide the noodles between two bowls. Arrange greens and tofu on top and garnish with peanuts. Just before eating, drizzle with sauce to taste and toss.

Number of Servings: 2

Recipe submitted by SparkPeople user CES0165.