- Sweet chili marinated tofu - Tender noodles and crisp fresh vegetables - Minutes to make and a perfect chilled salad for summer
- Tofu - Sweet chili sauce - Vegetable oil - Soy sauce - Garlic - Red pepper flakes - Rice wine vinegar - Honey
- Ginger - Vermicelli noodles - Carrot - Green onion - Cucumber - Bean sprouts - Basil - Sesame seeds
Combine sweet chili sauce, oil, soy sauce, garlic, and pepper. Pour over tofu and allow to marinate 2 hours. Arrange tofu in a single layer in a dish and bake at 400F 20-25 minutes.
In a food processor or blender, puree rice wine vinegar, honey, sweet chili sauce, soy sauce, garlic, and ginger until smooth.
Place vermicelli noodles in a large bowl and cover with hot tap water. Allow to soak 10-15 minutes until noodles are tender. Drain noodles and rinse in cold water.
Combine noodles, baked tofu, carrot, cucumber, bean sprouts, green onion, and basil in a large bowl. Drizzle dressing over top.
Toss salad until evenly coated and season with salt and pepper to taste. Garnish salad with additional red pepper flakes and sesame seeds and chill until ready to serve. Enjoy!