Roasted Tofu, Mushroom and Rice Vermicelli Salad

This simple and quick gluten-free rice vermicelli salad has the ultimate refreshing taste and a crunchy texture. Due to the addition of perfectly seasoned oven baked tofu, it can be served as a quick main-course summer dinner dish as well as a take-to-work lunch.

¼ cup wood ear mushroom
6 cups water
5 oz (142 g) rice vermicelli (dried)
6 oz (170 g) oven roasted tofu (see note)
¾ cup fresh oyster mushroom
1 medium red onion, sliced
1 small cucumber, sliced
¼ cups mint leaves
¼ cups basil leaves
¼ cups cilantro leaves
2 teaspoons roasted sesame (white or black)
Dressing
2 tablespoons palm sugar
¼ cup fresh lime juice
2 tablespoons soy sauce (gluten-free if desired)
1 clove garlic
½ tablespoon chili oil
¼ cups cilantro leaves
2 tablespoons olive oil
½ teaspoon salt

View the full recipe at Light Orange Bean →