- 2 Lakeside Organic Slicer Cucumbers
- 12 ounces vermicelli noodles
- 4 green onions
- 1 1/2 cups bean sprouts
- 1/3 cup cilantro
- 2 carrots
- 1/2 cup unsalted peanuts
- 3 cloves garlic
- 1 juiced lime
- 2 tbsp rice vinegar
- 1/4 cup fish sauce
- 2 tbsp sugar
- 2 tbsp grated lemongrass
- 2 bird’s eye chilies
- 10 oz firm tofu
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp coconut sugar
Add vermicelli noodles to a large bowl. Boil water in a pot and pour into bowl. Let the noodles soak for 3-4 minutes until tender.
Rinse noodles under cold water, drain, and add to a large salad bowl.
Shred cucumber and carrots into long, thin strands and add to bowl. Toss with chopped green onion, bean sprouts, cilantro, and chopped peanuts.
Mince garlic and add to a small bowl. Combine with all other sauce ingredients and pour over salad. Toss.
In a small bowl, mix soy sauce, 1 tbsp sesame oil, and coconut sugar.
Press the tofu to remove moisture and cut into small rectangular slices.
Heat 1 tbsp sesame oil in a large skillet over medium heat. Add the tofu slices and fry for 3-4 minutes on each side until browned.
Pour soy sauce mix into the pan and coat the tofu, cooking for another 1-2 minutes.
Serve the noodles on a plate and top with the tofu.