Rice Noodle Salad with Vegetables and Tofu

By Hklbrries

Rice noodle salads are found on almost every Vietnamese restaurant menu. The addition of sauteed summer squash, red bell pepper, and tofu gives the dish added texture and flavor. Look for baked tofu in health food stores or in the produce section of large supermarkets.

Ingredients

• 4 ounces rice sticks
• 1/4 cup chopped fresh mint
• 1/4 cup low-sodium soy sauce
• 3 tbsp sugar
• 2 tbsp chopped dry-roasted peanuts
• 6 tbsp rice wine vinegar
• 2 serrano chiles, halved lengthwise and thinly sliced (about 8 ounces)
• 2 garlic cloves, minced
• 2 tsp dark sesame oil
• 2 cups yellow squash, halved lengthwise and thinly sliced (about 8 ounces)
• 2 cups thinly sliced red bell pepper rings
• 1 1/4 cups zucchini, halved lengthwise and thinly sliced (about 6 ounces)
• 3 cups sliced green cabbage
• 2 cups fresh bean sprouts
• 1/2 cup chopped green onions
• 12 ounces baked tofu, cubed

Preparation

Step 1

Cook noodles according to package directions.

Combine mint and next 6 ingredients (mint through garlic). Combine half of mint mixture and rice noodles in a large bowl.

Heat oil in a large nonstick skillet over medium-high heat. Add squash, bell pepper and zucchini; saute 4 minutes. Add cabbage and remaining ingredients; saute 3 minutes. Arrange noodle mixture on a platter; top with tofu mixture. Drizzle with remaining mint mixture.