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Vietnamese Rice Noodle Salad with Curry Lemongrass Tofu


2-3 servings rice stick noodles
1 block (12 oz.) firm tofu, patted dry and sliced in small 1/2 inch pieces
1 batch curry lemongrass sauce (recipe below)
1 tbsp vegetable oil
2 handfuls cilantro, chopped
2 handfuls thai basil, chopped
2 green onions, chopped
2 handfuls mint leaves
2-3 carrots, chopped into long thin sticks
2 persian cucumbers, chopped into long thin sticks
2 handfuls bean sprouts
2 tbsp peanuts, crushed and toasted
2 tsp sesame oil
Sambal Oelek, for garnish

Curried Lemongrass Sauce
(makes about 1 cup)


3-4 cloves garlic, minced
2 inch knob ginger, minced
2 tbsp lemongrass paste
1-2 thai red chilies, boiled and minced
1 tsp ground turmeric
6 tbsp low-sodium soy sauce
1 1/2 tbsp rice vinegar
2 tbsp sesame oil
2 tsp palm sugar
2 tbsp fish sauce, to taste



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