Whenever I make Summer Rolls I usually make this salad either at the same time or the following day to use up any leftovers. It’s so nice and refreshing and easy to put together.
Adapted from Appetite for Reduction
1/3 cup water
3 tablespoons agave nectar
3 tablespoons Thai chili sauce
1 tablespoon soy sauce
1/4 cup lime juice (I use bottled lime juice)
1/4 teaspoon salt
1 teaspoon minced garlic
1 bunch of cilantro, chopped, stems and all
1 cup diced mango
1 8 oz package vermicelli rice noodles
1 huge or 2 regular size cucumbers
1 small red onion, diced
1/2 cup chopped peanuts
1 package tofu, grilled (directions below)
In a large mixing bowl combine the water, agave nectar, chili sauce, soy sauce, lime juice, salt, pepper, cilantro, mango and onion. Add in the cucumber, stir. Last, fold in the noodles, tofu and peanuts and try to work everything in together. Serve as is or over lettuce.
First, get the tofu going. This is my favorite way to prepare tofu. Preheat a large skillet or frying pan over medium heat. Add a little olive oil to the pan. How much oil will depend on what kind of pan you are using. You just need enough so the tofu won’t stick to the pan.
Basic Grilled Tofu
Start with 1 package of extra firm tofu, the kind in the refrigerated section, not the vacuum packed stuff on the shelf. Cut it into about ¼ – ½ inch dice. Add the tofu to the pan and gently spread it around. Be careful to not smash your tofu. Let it sizzle in the pan for about 10 minutes. By now it should be starting to turn a golden color. Sprinkle some tamari or soy sauce on the tofu and gently stir it coating all the pieces with sauce. Let it cook 5-10 more minutes until your desired level of crispiness is achieved. From here your tofu can go anywhere!