Tofu Rice Noodle Salad

A refreshing and flavorful salad featuring rice noodles, crunchy vegetables, and crispy tofu, all tossed in a zesty lemongrass dressing.

Ingredients:

200g rice noodles
200g firm tofu, pressed and cubed
1 cup shredded carrots
1 cup shredded cucumber
1/4 cup chopped peanuts
1/4 cup chopped cilantro
2 tablespoons chopped lemongrass
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon sesame oil
1 tablespoon maple syrup
1 teaspoon Sriracha sauce
Salt to taste
Lime wedges for serving

Instructions:

Follow the directions on the package to cook the rice noodles

After draining, rinse with cold water

Cooked noodles, shredded cucumber, shredded carrots, chopped peanuts, and chopped cilantro should all be combined in a big bowl

Combine chopped lemongrass, lime juice, sesame oil, soy sauce, maple syrup, Sriracha sauce, and salt in a small bowl

Heat some oil in a skillet over a medium heat

Cook until golden brown on all sides after adding the cubed tofu

To the noodle mixture, add the cooked tofu

After adding the lemongrass dressing to the salad, gently toss to mix

Lime wedges should be served alongside the tofu rice noodle salad

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