Vietnamese Noodle Salad with Grilled Lemongrass Tofu

Cool crisp vegetables (cucumber, red pepper, carrots, and bean sprouts) vermicelli rice noodles, fresh herbs (Thai basil, cilantro and mint) and flavorful grilled lemongrass tofu make this a perfect light healthy meal option.

For the Grilled Tofu
1 package of tofu (14 oz)
½ cup finely chopped lemongrass (3 stalks)
1 medium shallot, chopped
2 cloves garlic
1 teaspoon salt
1 teaspoon sugar
½ teaspoon Chinese five spice powder
¼ cup oil

For the Salad
8 oz. vermicelli noodles
1 medium red bell pepper, cut into strips
1 English cucumber, halved and sliced
1 handful Thai basil (or regular basil)
1 handful cilantro
1 handful fresh mint
1 handful of bean sprouts (optional)
1-2 carrots, peeled and cut into strips
peanuts for topping (if desired)

For the Dressing
¼ cup fresh lime juice
2 Tablespoons water
1 Tablespoon soy sauce
1 Tablespoon sugar
1 small red chili (medium spicy) cut into thin slices (rings)

View the full recipe at Simple Healthy Kitchen →