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| 2 �3 servings Salad � package rice noodles (I use Sun Luck rice sticks) � package extra firm tofu, cubed 2 � 3 tbsp. soy sauce 2 cups lettuce, shredded 1 cup carrots, shredded 1 cup Mung bean sprouts, rinsed & drained 1 cup julienne sliced cucumber 2 � 3 tbsp. crushed peanuts (optional) Dressing 2 � 3 tbsp. peanut sauce 2 � 3 tbsp. soy sauce 2 � 3 tbsp. water Place rice noodles in a bowl and cover with boiling water. Set aside to soften. Prepare vegetables, set aside. Mix dressing ingredients in a shaker jar. In a heated, non-stick frying pan, stir-fry tofu with soy sauce. Drain noodles. Pile ingredients around plate, drizzle with dressing, and sprinkle with crushed peanuts (optional). Enjoy! |
| Tofu, rice noodle and raw veggie salad |
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