Vietnamese Rice Noodle Salad with Hoisin Glazed Tofu

Say goodbye to boring salads! Rice noodles, crisp veggies, a zippy soy ginger dressing and savory-sweet hoisin glazed tofu make this meal-worthy Vietnamese-inspired rice noodle salad absolutely irresistible.

subheading: For the Hoisin-Glazed Tofu:

½ pound extra firm tofu, drained and pressed

1 ½ teaspoons canola oil, or another high-heat oil

3 tablespoons hoisin sauce

subheading: For the Noodle Salad:

4 ounces dried rice noodle vermicelli

2 tablespoons rice vinegar

2 tablespoons soy sauce or tamari

1 tablespoon canola or vegetable oil

1 tablespoon organic granulated sugar

1 teaspoon fresh grated ginger

1 garlic clove, minced

3 cups shredded Napa cabbage

2 medium carrots, shredded or julienned

½ medium cucumber, seeded and julienned

¼ cup chopped fresh cilantro

¼ cup chopped fresh mint leaves

2 scallions, chopped

1 to 2 jalapeño peppers, thinly sliced (optional)

¼ cup roasted peanuts

Directions at connoisseurusveg.com

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