Spicy Thai Salad with Tofu

For the sauce:
In a small bowl combine the lime juice, brown sugar and fish sauce. Add the finely sliced Thai chili. Let this sit to the side to let the flavours come together. Taste to make sure it is not too spicy for your tastes. Add more brown sugar and fish sauce if needed.

Prepare the vermicelli according to package instructions (sometimes these are translated poorly, so here is what I do). Place the dry vermicelli in a large bowl and pour bowling water to cover. Let it sit for at least 5 minutes, or until they reach your desired tenderness. Drain vermicelli and portion into 4 bowls. Set aside.

Finely slice, or chop all of your vegetables; cabbage, carrot, cucumber, and daikon. I like to do a very fine julienne, like little match sticks, but you do not have to be this fancy. Portion the vegetables equally between your 4 bowls of vermicelli.

In large frying pan, heat oil on medium and add garlic and ginger. Saute until fragrant, a couple of minutes. Add crumbled tofu and cook on a medium high heat. Tofu should begin to brown. Add oyster sauce and continue cooking. Cook time is about 10 minutes total.

Once tofu is cooked to your liking, portion between the 4 bowls. Pour 1/4 of the sauce over each salad and garnish with chopped green onions.

If you found that there was not enough sauce to suit your taste, or it was too spicy, you can mix a little vinegar and fish sauce or soy sauce to make extra dressing.

I hope you enjoy! Let me know in the comments!