Thai Noodle Salad with Tofu and Sesame-Free Dressing

Ingredients

• 8 oz Rice Noodles
• 1 lb Firm Tofu
• 1 medium Red Bell Pepper
• 1 large Carrot
• 1 medium Cucumber
• 1/4 cup Rice Vinegar
• 2 tablespoons Soy Sauce
• 2 tablespoons Maple Syrup
• 2 tablespoons Lime Juice
• 1 teaspoon Ginger (grated)
• 2 tablespoons Sunflower Seed Butter
• 2 tablespoons Vegetable Oil

Instructions

1. 1Cook rice noodles according to package directions. Rinse with cold water and set aside.
2. 2Press tofu to remove excess water. Cut into cubes.
3. 3Heat vegetable oil in a skillet over medium-high heat. Add tofu and cook until golden brown and crispy on all sides. Set aside.
4. 4Slice red bell pepper, carrot, and cucumber into thin strips or julienne.
5. 5In a bowl, whisk together rice vinegar, soy sauce, maple syrup, sunflower seed butter, lime juice, and grated ginger to make the dressing.
6. 6In a large bowl, combine rice noodles, crispy tofu, red bell pepper, carrot, and cucumber.
7. 7Pour dressing over the salad and toss gently to combine.
8. 8Serve chilled.

Substitutions

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