Vietnamese Rice Noodle Salad with Hoisin Glazed Tofu

INGREDIENTS

1/2 lb

extra firm tofu, (drained and pressed)

1 1/2 tsp

canola oil, (or another high-heat oil)

3 tbsp

hoisin sauce

4 oz

dried rice noodle vermicelli

2 tbsp

rice vinegar

2 tbsp

soy sauce or tamari

1 tbsp

canola or vegetable oil

1 tbsp

organic granulated sugar

1 tsp

fresh grated ginger

garlic clove, (minced)

3 cups

shredded Napa cabbage

medium carrots, (shredded or julienned)

1/2

medium cucumber, (seeded and julienned)

1/4 cup

chopped fresh cilantro

1/4 cup

chopped fresh mint leaves

scallions, (chopped)

jalapeño peppers, (thinly sliced (optional))

1/4 cup

roasted peanuts