Spicy Rice Noodle Salad with Cabbage and Tofu

Ingredients

• 4 ounces thin rice noodles, rice stick
• 1/2 small head green cabbage, core removed and very thinly sliced
• 3 green onions, very thinly sliced
• 3 medium garlic cloves, minced
• 1/2 cup chopped fresh cilantro leaves
• 1/2 teaspoon kosher salt
• 1 tablespoon plus 1 teaspoon fish sauce
• 3 tablespoons lime juice from 2 to 3 limes
• 1 teaspoon toasted sesame oil
• 1 teaspoon sambal oelek or other spicy red chile sauce
• 2 teaspoons sugar
• 1 tablespoon canola oil
• 1/2 block firm or extra-firm tofu, patted dry and cut into matchsticks
• 1/4 cup chopped salted peanuts

Directions

1. Put about 4 cups of water in a medium pot and bring it to a boil. Set the rice noodles in a large mixing bowl.
2. In a medium mixing bowl, pile in the cabbage and green onions, then add the garlic, the cilantro, the salt, the fish sauce, the lime juice, the sesame oil, the sambal oelek, and the sugar. Toss it all together, then let the bowl sit for 15 minutes so the cabbage softens.
3. Pour the hot water onto the rice noodles and let them soak for 3 minutes. Drain the noodles and let them cool completely.
4. Once the noodles are cool, add them to the cabbage mixture. Pour in the canola oil and toss until everything is mixed. Fold in the tofu gently. Scatter the chopped peanuts over the top and serve immediately.