Vietnamese Noodle Salad

• FOR THE GRILLED TOFU:
• 1/2 cups Finely Chopped Lemon Grass (three Stalks)
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1 whole Medium Shallot, Chopped
• 2 cloves Garlic
• 1/2 teaspoons Chinese 5 Spice
• 1/2 cups Canola Oil
• 1 package (14 Oz. Size) Tofu
• FOR THE SALAD:
• 8 ounces, weight Vermicelli Noodles
• 1 whole Medium Red Bell Pepper, Stem And Seeds Removed, Cut Into Strips
• 1 whole English Cucumber
• 1 whole Carrot, Peeled And Cut Into Strips
• 1/3 cups Fresh Thai Basil (Or Regular Basil)
• 1/3 cups Cilantro Leaves
• 1/3 cups Fresh Mint Leaves
• 1 cup Bean Sprouts
• Peanuts For Topping
• FOR THE DRESSING:
• 1/4 cups Fresh Lime Juice
• 2 Tablespoons Water
• 1 Tablespoon Fish Sauce
• 1 Tablespoon Sugar
• 1 whole Small Red Chili (medium Spicy) Cut Into Thin Slices

1. For the tofu marinade:
2. Cut the white part of the lemon grass stalks into small pieces and place into a food processor (or blender) and pulse. Add salt, sugar, shallot, garlic and Chinese Five Star spice (available in larger grocery stores or Asian specialty stores) and continue to pulse into a thick paste-like consistency. Place paste into a large bowl and add oil. Stir until fully combined. Cut tofu into long strips. Rub marinade paste on all sides of the tofu and let it sit in the bowl for 30 minutes.
3. For the salad:
4. While tofu is marinating, cook vermicelli noodles according to package directions. Rinse and drain when fully cooked. Cut cucumber in half lengthwise and then slice into bite size pieces (forming half moons). Set all of the salad veggies aside.
5. For the grilled tofu:
6. Heat a grill pan or grill to medium. Cook marinated tofu until grill marks are visible and tofu is cooked through (approximately 4-5 minutes each side) . Let cool and slice into bite size pieces.
7. For the dressing:
8. While the tofu is cooking, combine all of the dressing ingredients in a small bowl and stir until sugar is completely dissolved. Set aside.
9. Add noodles, veggies (carrots, bell peppers, cucumber, bean sprouts), herbs (cilantro, basil, mint) and tofu into a salad bowl. Top with peanuts if desired. Spoon dressing over salad.
10. For a little extra heat..add a dash or two of Sriracha sauce (Thai chili sauce-available in most grocery stores).

lemon grass, salt, sugar, shallot, garlic, spice, canola oil, salad, noodles, red bell pepper, cucumber, carrot, fresh thai basil, cilantro, mint leaves, sprouts, peanuts, dressing, ubc, water, fish sauce, sugar, red chili

Taken from tastykitchen.com/recipes/salads/vietnamese-noodle-salad/ (may not work)