Thai Noodle Salad with Tofu

Ingredients

• 8 ounces Rice Noodles
• 1 block Firm Tofu
• 1 cup Carrots
• 1 cup Cucumber
• 1 cup Red Bell Pepper
• 0.25 cup Mint Leaves
• 0.25 cup Cilantro Leaves
• 3 tablespoons Rice Vinegar
• 2 tablespoons Soy Sauce
• 2 tablespoons Lime Juice
• 1 tablespoon Maple Syrup
• 1 teaspoon Sesame Oil
• 2 tablespoons Vegetable Oil

Instructions

1. 1Bring 6-8 cups of water to a rolling boil in a large heavy-bottomed pot over high heat. Add the 8 ounces of rice noodles and cook for 3-5 minutes, or until the noodles are tender but still slightly firm to the bite. Immediately drain the noodles in a colander and rinse them thoroughly with cold water for 30 seconds to stop the cooking and prevent sticking. Set the rinsed noodles aside in the colander to drain completely.
2. 2While the noodles cook, prepare the 1 block of firm tofu. Place the tofu on several layers of paper towels or a clean kitchen towel. Place more paper towels or another towel on top and press firmly with your hands or a heavy object (like a cast-iron skillet) for 5 minutes to remove excess water. Cut the pressed 1 block of firm tofu into 1-inch cubes.
3. 3Heat the 2 tablespoons of vegetable oil in a 10-inch non-stick skillet over medium-high heat (325-350°F / 160-175°C) until it shimmers. Carefully add the 1-inch cubed tofu to the hot oil in a single layer, ensuring pieces do not overlap. Cook the tofu for 10-15 minutes, turning every 3-4 minutes with tongs, until all sides are golden brown and crispy. Remove the crispy tofu from the skillet and place it on a plate lined with paper towels to absorb any excess oil.
4. 4Prepare the vegetables and herbs: Cut the 1 cup of carrots into thin matchsticks, approximately 2 inches long and 1/8-inch thick. Cut the 1 cup of cucumber in half lengthwise, then slice each half into 1/4-inch thick half-moon pieces. Thinly slice the 1 cup of red bell pepper into strips. Roughly chop the 0.25 cup of mint leaves and the 0.25 cup of cilantro leaves.
5. 5In a small bowl, whisk together the 3 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 2 tablespoons of lime juice, 1 tablespoon of maple syrup, and 1 teaspoon of sesame oil until all ingredients are thoroughly combined and the mixture is uniform.
6. 6In a large mixing bowl, combine the drained 8 ounces of rice noodles, the crispy tofu, the 1 cup of matchstick carrots, the 1 cup of half-moon cucumber slices, and the 1 cup of thinly sliced red bell pepper. Pour the prepared dressing over these ingredients. Add the chopped 0.25 cup of mint leaves and the 0.25 cup of cilantro leaves. Gently toss all ingredients together until everything is evenly coated with the dressing. Serve the Thai Noodle Salad immediately, or cover the bowl and chill it in the refrigerator for at least 30 minutes before serving for enhanced flavor.

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