VIETNAMESE RICE NOODLE SALAD WITH GRILLED TOFU

Steps:

• Put water onto boil for the noodles.
• Prepare the dressing by mixing all the ingredients together and stir vigorously, set aside.
• Slice the tofu into 8 equal pieces widthwise then slice those rectangles corner to corner to form long triangles. Place in a single layer on a large plate and pour 6 tbsp of the dressing over top along with the soy sauce. Let marinate while you prepare everything else.
• Your water should be boiling so add the noodles and cook accordingly to the package directions.
• While the noodles are cooking prep all the veggies if that still needs to be done.
• The noodles should be ready so drain them and run under cold water for about a minute to cool them down. Add all the veggies, greens, and mint to the noodles, combining well (use your hands if need be) and set aside.
• Combine the gremolata ingredients in a small bowl, set aside.
• Heat a cast iron grill or skillet over medium high heat, spray with nonstick cooking spray and grill the tofu on each side for about 4 minutes or until it starts to brown. Add the excess marinade to the noodles.
• Assembly: Scoop the noodles into 6 bowls, add 2-3 pieces of tofu on the side of each bowl and sprinkle with the gremolata. Serve with extra lime wedges and extra chili garlic sauce.