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Rice Noodle Salad with Spicy Lemongrass Dressing


1 block (about 12 oz) of extra firm tofu - cut into thin strips or 1/2 inch cubes, and patted dry
1 tbsp vegetable oil
2 servings of flat rice stick noodles

Spicy Lemongrass Sauce:
3-4 cloves garlic - minced
1 inch fresh ginger - minced
2 lemongrass stalks – outer leaves removed and ends trimmed off, then remaining white part chopped finely
1-2 Thai bird’s eye chili peppers (or one serrano chili for a less spicy taste) – minced
1 tsp ground turmeric
5 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 1/2 tbsp toasted sesame oil
2 tsp raw sugar (or brown sugar)
Fish sauce or kosher salt to taste
Generous dashes of ground white pepper

- Fresh herbs such as cilantro, spring onion, and Thai basil
- Vegetables such as carrots and cucumbers (cut into matchsticks), bean sprouts, shallots/red onion, and watercress or sunflower sprouts. You can also add sweet corn kernels or thinly sliced sugar snap peas – just quickly sauté or blanch them before adding to salad.
- 2 tbsp crushed peanuts or toasted sesame seeds
- Homemade sambal (optional)



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