Vietnamese Rice Noodle Salad With Grilled Tofu - cooking recipe

Ingredients

Dressing
1/3 cup warm water
3 tablespoons agave nectar (or liquid sweetner of your choice)
3 tablespoons chili-garlic sauce
1 tablespoon soy sauce
1/4 cup fresh lime juice (about 2 depending on how juicey your limes are)
1/4 teaspoon salt
Salad
1 (12 ounce) package extra firm tofu
2 teaspoons soy sauce
1 (8 ounce) package thin rice noodles
1 medium cucumber, sliced in thin half moons
1 small red onion, thinly sliced
4 ounces string beans, sliced in 1 inch pieces
2 cups mixed greens
1/4 cup thinly sliced mint leaf
Peanut-Mint Gremolata
1/4 cup peanuts, chopped
3 tablespoons finely chopped mint
1/2 lime, zest of

Preparation

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.