Vietnamese Tofu Salad

Instructions

1. 1

   Press and drain the tofu. Cut into small cubes and set aside.

   Tip: Use a paper towel to remove excess moisture

2. 2

   Cook the rice noodles according to package instructions.

   Tip: Al dente is best

3. 3

   Grate the carrots and red bell pepper using a box grater.

   Tip: Be careful not to grate your fingers

4. 4

   Slice the red onion into thin rings.

   Tip: Use a sharp knife to avoid tears

5. 5

   In a blender or food processor, combine lime juice, fish sauce, soy sauce, sugar, and chili sauce.

   Tip: Blend until smooth

6. 6

   In a large bowl, combine the tofu, noodles, cucumber, carrots, red bell pepper, and red onion.

   Tip: Toss to combine

7. 7

   Pour the dressing over the salad and toss to coat.

   Tip: Add fresh mint and basil leaves on top

8. 8

   Serve immediately and enjoy!

   Tip: Garnish with additional mint and basil if desired