Vermicelli Salad with Thai Basil Tofu

This refreshing noodle salad gets its bold, aromatic flavor from Thai basil, but you can also use any other fresh herbs you have on hand. (Photo source: Alec Tilly)

| Yield: 4 servings | Time: 30 minutes (plus overnight marinade) |

Ingredients

1 package firm or extra firm tofu

Marinade

1/3 cup soy sauce

3 tablespoons rice vinegar

1 tablespoon sesame oil

2 tablespoons lime juice (~1/2 lime)

1 tablespoon grated ginger

2 teaspoons grated garlic

1 teaspoon brown sugar

1/4 cup thai basil, chopped

2 tablespoons oil, for frying

Noodles and assembly

12 ounces vermicelli rice noodles

2 tablespoons rice vinegar

2 tablespoons sesame oil

2 tablespoons soy cause

1/2 teaspoon salt

1 tablespoon black sesame seeds

1 cup thai basil or mixed herbs (mint, cilantro, basil)

1 cucumber, finely sliced

1 daikon radish (sub radishes of choice), finely sliced

2 large carrots, grated

1-2 thai chiles, finely chopped (optional, sub favorite pepper)

lime slices, for serving

sriracha or favorite hot sauce (optional)

Preparation

Press your tofu (optional but recommended so that it can absorb more of the marinade). Remove the block of tofu from its package and drain well. Wrap the block in a kitchen towel, and place it on a cutting board with some heavy cookbooks on top for about 30 minutes. Cut tofu into cubes and place in a lidded container.

Combine marinade ingredients, pour over tofu, and cover in the fridge overnight, or at least one hour.

Place the vermicelli noodles in a heat-safe, lidded container, pour in enough boiling water to submerge the noodles, and cover. Leave the noodles to soak until they are tender, testing them every few minutes, as different brands require different soaking times.

Once the noodles are ready, drain and rinse in cold water. Place in a large bowl and mix in the rice vinegar, sesame oil, soy sauce, salt, and black sesame seeds. The noodles only need a simple sauce, as most of our flavor here comes from the tofu.

While the noodles are softening, heat 2 tablespoons of oil in large frying pan over medium-high heat. Once hot, add the tofu to the pan, reserving the leftover marinade. Cook the tofu cubes without moving them until browned, about 5 minutes, then carefully flip to brown the other side. Once seared on at least two sides, add the leftover marinade and cook, stirring occasionally, until the liquid has evaporated. Remove from heat.

Prepare your vegetables and herbs and place each in a separate bowl, noodle bar style (the leftovers will also keep better in the fridge this way).

To serve, place noodles in a bowl, followed by the vegetables, herbs, and tofu. Garnish with lime and sriracha, if desired.