Vietnamese Salad Bowls

Tofu & Marinade

• 1 block firm tofu, cut into cubes / slices
• 1 tbsp vegetable oil
• 2 tsp Pureharvest Organic Tamari
• 1 Tbsp Pureharvest Organic Rice Syrup

For the dressing

• 1/4 cup rice vinegar
• 3 tbsp lime juice
• 2 tbsp coconut aminos (or fish sauce of not vegan)
• 3 tbsp Pureharvest Organic Rice Syrup
• 1/2 stalk fresh lemon grass, finely diced
• 1 fresh chilli
• 1 clove garlic, finely diced
• 1/4 cup water

Noodles & Salad

• 4 nests thin rice noodles
• 1 carrot, julliened
• 1 cucumber, finely sliced
• 1 red capsicum

Garnish

• Fresh coriander
• Crushed peanuts
• Wedges lime

1. First, marinate the tofu: Slice the tofu into 1-2 cm thick slices. Mix together all the ingredients for the marinade and spread over the tofu. Allow to marinate while you prepare the remaining ingredients.

2. Cook the rice noodles as per the cooking instructions, set aside. Finely slice the capsicums, carrot and cucumber.

3. Make the dressing: Combine all the ingredients in a small bowl and whisk together until well combined.

4. Fry the tofu on a hot pan with a little bit of oil. Fry for 2-3 minutes on each side or until browned. Remove from pan and set aside.

5. Assemble the salad: Divide the noodles up between four bowls. Portion out the vegetables and fried tofu on top of the noodles.

6. Spoon over the dressing just before serving and top with a handful of coriander, crushed peanuts and a wedge of lime.