Rice Noodle Salad With Crispy Tofu and Lime-Peanut Dressing

• 4 ounces thin rice noodles
• 1 tablespoon peanut oil, canola oil or rice bran oil
• 2 ounces firm tofu, sliced and blotted dry with paper towels
• 1 small or 1/2 large red bell pepper, cut in 2-inch-long julienne
• 2 Tbsp Minced Chives
• 1/4 cup minced cilantro
• 4 cups slivered romaine lettuce leaves (chiffonade)
• 1 ounce dry-roasted peanuts
• 1/4 cup fresh lime juice
• 2 tablespoons seasoned rice vinegar
• Salt to taste
• 1 small garlic clove, pureed
• 13 cup unrefined expeller-pressed or roasted peanut oil
• 2 tablespoons grapeseed oil
• 1/2 teaspoon Asian hot pepper oil

1. Place the rice threads in a large bowl and cover with hot water.
2. Let sit for 20 minutes while you prepare the other ingredients.
3. Heat a medium skillet over medium-high heat for 2 minutes and add 1 tablespoon peanut oil, canola oil or rice bran oil.
4. When the oil is hot, add the tofu and saute on both sides until golden brown.
5. Remove from the heat and allow to cool.
6. Cut in matchsticks.
7. Bring a medium pot of water to a boil.
8. Add salt to taste if desired.
9. Drain the noodles and add to the boiling water.
10. Boil 1 minute, then drain, rinse briefly with cold water, and using a scissors, cut into manageable lengths.
11. Transfer to a salad bowl and add the tofu, red pepper, chives, cilantro, lettuce and half the peanuts.
12. Whisk together all of the dressing ingredients in a small bowl or measuring cup.
13. Pour over the noodles and toss together.
14. Sprinkle the remaining peanuts over the top and serve.

thin rice noodles, peanut oil, firm tofu, red bell pepper, chives, cilantro, slivered romaine lettuce, peanuts, lime juice, rice vinegar, salt, garlic, peanut oil, grapeseed oil, asian hot pepper oil

Taken from cooking.nytimes.com/recipes/12396 (may not work)