Gluten-Free Vietnamese Tofu Vermicelli Salad

Ingredients

• 180 g firm tofu, pressed and cut into bite-size cubes
• 60 g gluten-free rice vermicelli
• 1 carrot, cut into fine matchsticks
• ½ cucumber, cut into fine matchsticks
• 8 g fresh mint leaves, roughly torn
• 8 g fresh cilantro leaves, roughly chopped
• 1 tbsp uncooked jasmine rice
• 1 tbsp gluten-free tamari
• 1 tbsp fresh lime juice
• 1 tsp maple syrup
• 1 clove garlic, finely grated
• 1.5 tbsp olive oil
• ½ tsp salt
• 1 tbsp water

Method

1. Salt tofu, then sear in hot oil until deeply golden and crisp.
2. Toast rice in a dry pan until golden, then crush coarsely.3 min timer
3. Soak vermicelli in boiling water until tender; drain thoroughly.4 min timer
4. Whisk tamari, lime, maple, garlic and water into a balanced dressing.
5. Toss noodles and vegetables with dressing, herbs and half the rice.
6. Serve topped with crisp tofu and remaining crunchy toasted rice.