ThaiSalad

1/2 cup rice vinegar
1/4 to 1/3 cup sugar (I used 1/4 cup)
3 Tbsp. lo-sodium soy sauce
2/3 cup vegetable broth
1 Tbsp. coriander seed, crushed
1 1/2 tsp. paprika
4 oz. rice noodles
8 oz. baked tofu (I used Thai flavored), diced
1/2 cup bean sprouts
4 cups mixed salad greens
6 green onions, sliced
1/2 cup fresh cilantro, chopped
2 Tbsp. chopped, unsalted peanuts (optional)

Mix together rice vinegar, sugar, soy sauce, broth, coriander seed, and paprika in a wok. Bring to boil, reduce heat and simmer until it starts to thicken (approximately 8 - 10 minutes).

Meanwhile, put rice noodles in a bowl and cover with boiling water. Set aside.

Add tofu and bean sprouts to wok, stir together. Remove from heat and allow to cool for 10 minutes.

Heat a non-stick skillet with a little pan spray over med-high heat. Drain rice noodle and
dump into heated skillet. Toss noodles around skillet until dry and slightly 'fried'. Remove from heat. Note: The noodles were more dried than 'fried'.

To serve: Place salad greens on individual plates. Top with rice noodles and tofu/sauce mixture. Top with green onions, cilantro and peanuts.

Makes approximately 4 servings