Summer Salads

It's sometimes hard to keep making salads exciting. This one is particularly exciting though, it's spicy, flavorful, and a great change from the old lettuce and dressing gig.

Thai Noodle Salad with Sautéed Tofu

Ingredients
Tofu: 3/4 pound firm or extra firm water-packed tofu, drained
1 tablespoon peanut oil

Noodles:
3/4 pound uncooked rice vermicelli, or really any vermicelli like pasta will work fine.
Dressing:

2 garlic cloves, minced
1/4 cup fresh lime juice
1/2 to 1 teaspoon chili garlic sauce (you may want to taste it as you add, a little can go a long way depending on what brand you use!)
2 tablespoons low-sodium soy sauce
2 tablespoons peanut oil
1 tablespoon Thai fish sauce 2 teaspoons sugar
2 teaspoons grated peeled fresh ginger
Remaining ingredients:
4 cups thinly sliced romaine lettuce
1 cup shredded carrot
1/2 cup chopped fresh cilantro
1/4 cup chopped red bell pepper

Preparation

1. To prepare dressing, combine dressing ingredients in a bowl, stirring with a whisk. (easy enough)

2. To prepare tofu, cut tofu into 3/4-inch cubes and drain for an hour or more. Combine tofu and 2 tablespoons of dressing in a zip-top plastic bag. Seal and marinate at room temperature 2 hours, turning bag occasionally.

3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan, swirling to coat; heat 30 seconds. Remove tofu from bag; discard marinade. Add tofu to pan; sauté 5 minutes or until crisp, carefully turning to brown all sides. Remove from heat.

4. Prepare noodles according to package instructions. Drain and rinse under cold water; drain well. Set noodles aside.

5. Combine vermicelli, lettuce, and remaining ingredients in a large bowl. Add dressing; toss well to combine. Top with tofu.

Yield 6 servings (serving size: about 2 cups)