Lately  I’ve been loving this fresh, crunchy salad. Use whatever vegetables and herbs you like!

Thai-Inspired Spring Salad
(serves 3-4)
1 package extra firm tofu, drained and cut into 1” cubes
1 package of rice or soba noodles
1/2 head of Romaine lettuce, roughly chopped
2 carrots, julienned
1 cucumber, halved lengthwise and thinly sliced
1/2 cup green onion, thinly sliced
1 cup mung bean sprouts
1/4 cup cilantro, roughly chopped
1/2 cup roasted peanuts, roughly chopped (for garnish)

Dressing:
4 green onions, thinly sliced
2 cloves of garlic, minced
3/4 cup tamari or soy sauce
3/4 rice vinegar
1/4 cup brown sugar or coconut sugar
1/4 cup fresh lime juice
1 tsp chili flakes

To make the dressing, combine all of the ingredients and stir.

Marinate the tofu in half of the dressing for at least 30 minutes. Heat your oven to 425 and line a baking sheet with parchment paper. Bake the tofu into golden brown, about 30 minutes.

Cook the noodles to package directions. Drain and rinse under cold water and set asid.

To assemble the salad, evenly divide the noodles, tofu, lettuce, cucumbers and carrots onto your plate. Top with cilantro, sprouts, green onions and peanuts. Ladle dressing over the entire salad and eat!