Vegan Thai Tofu and Noodle Salad

Spicy Asian Dressing

• 4 green onion whites thinly sliced
• 2 garlic cloves minced
• ½ cup soy sauce or tamari
• ½ cup rice vinegar
• 2 tbsp light brown sugar
• 1 tbsp fresh lime juice
• ½ tsp crushed red pepper flakes

Salad

• 1 15 oz package extra firm tofu, drained and pressed for 30 minutes (you can use a tofu press) and cut into 1-inch cubes
• Spicy Asian Dressing
• 3 ½ oz Vermicelli rice noodles cooked according to package directions
• 1 tbsp toasted sesame oil
• 2 carrots sliced into ribbons with vegetable peeler
• 1 medium English cucumber halved lengthwise and thinly sliced
• ¼ cup roughly chopped fresh basil leaves
• bean sprouts chopped peanuts, fresh mint leaves, and sliced green onions for garnish