Rice Noodle Salad with Grapefruit-Sriracha Vinaigrette

(note: replace tofu steps w/ smoked tofu)

~Sriracha lovers: feel free to add a little extra! It’s got some heat, obviously, but I’d say it’s like, oh, let’s say a four on the one to ten heat scale.

~I used mini cucumbers, but you can use large ones sliced into half moons, instead.

~If you’d rather a green salad, that would be delicious, too! Just replace the noodles with crisp greens.

~Two large, juicy red grapefruits will be enough for this salad. One for its juice, the other to slice into the salad.

~Diced avocado would be great on this, too! I didn’t happen to have any.

subheading: For the tofu:

8 oz super-firm tofu, sliced into thick matchsticks (see pic)

3 tablespoons soy sauce or gluten-free tamari

2 teaspoons sesame oil

1 teaspoon liquid smoke

subheading: For the dressing:

1 clove garlic

1 teaspoon fresh ginger

¾ cup fresh red grapefruit juice

2 tablespoons grapeseed oil

2 tablespoons Sriracha

2 teaspoons dijon mustard

2 teaspoons rice wine vinegar

1 teaspoon toasted sesame oil

1 teaspoon agave nectar

¼ teaspoon salt

subheading: For the salad:

8 oz pad thai rice noodles

2 mini cucumbers, thinly sliced (about a cup)

1 red grapefruit, cut into segments then halved

Black sesame seeds

¼ cup finely sliced fresh mint

(I used sliced fresnos for garnish but, eh, you don’t need em.)

Directions at theppk.com

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