1small red chilimedium spicy cut into thin slices (rings)
Instructions
For the tofu marinade
Cut white part of lemon grass stalks into small pieces and place into a food processor (or blender) and pulse. Add salt, sugar, shallot, and Chinese Five Star spice (available in larger grocery stores or Asian specialty stores) and continue to pulse into a thick “paste” like consistency. Place paste into a large bowl and add oil. Stir until fully combined. Cut tofu into long strips. Rub marinade paste on all sides of the tofu and let sit in bowl for 30 min.
For the Salad
While tofu is marinating, cook vermicelli noodles according to package directions. Rinse and drain when fully cooked. Cut red pepper into thin strips. Cut cucumber in halves and then slice into bite size pieces (forming half moons). Cut carrot(s) into strips (or julienne slices) . Set aside.
For the Grilled Tofu
Heat grill pan or grill to medium. Cook marinated tofu until grill marks are visible and tofu is cooked through ( approx. 4-5 min. each side) . Let cool and slice into bite size pieces.
For the dressing
While the tofu is cooking, combine all dressing ingredients in a small bowl and stir until sugar is completely dissolved. Set aside.
Assembly
Add noodles, veggies( carrots, bell peppers, cucumber, bean sprouts), herbs (cilantro, basil, mint) and tofu to a salad bowl. Top with peanuts if desired. Spoon dressing over salad.
For a little extra heat..add a dash or two of Sriracha sauce (thai chili sauce- available in most grocery stores).