Rice Noodle Salad with Crispy Tofu

Ingredients:

6 ounces vermicelli rice or cellophane noodles
1 tablespoon peanut oil
4 ounces tofu, cut into slices and blotted dry
1 red bell pepper, cut into 2 inch strips
2 cucumbers, cut into 2 inch strips
3 tablespoons chives or green onion, minced
1/2 cup cilantro, chopped
3 cups romaine lettuce, chiffonade
1/3 cup dry roasted peanuts
1/4 cup lime juice
2 tablespoons rice vinegar
1 teaspoon sugar
1/2 teaspoon soy sauce
1 clove garlic, minced
salt and white pepper, to taste
1 teaspoon chili sesame sauce
2 tablespoons grapeseed oil

Bring a pot of water to a boil and remove from heat. Place noodles in the water and allow to soak about 20 minutes until noodles are cooked. Drain and set aside.

Meanwhile, fry the tofu in oil until golden brown. Remove from heat and allow to cool. Cut into matchsticks.

Combine bell pepper, cucumber, chives, cilantro, lettuce, and half the peanuts.

Combine remaining ingredients in a small bowl to make dressing.

To assemble, place noodles in a bowl. Layer with the lettuce mixture and tofu pieces. Sprinkle with the dressing and garnish with remaining peanuts.