Cambodian Tofu Salad

Courtesy of Blue Swallow

Haricots verts, red peppers, scallions, cilantro, butter lettuce, chopped cashews and julienned carrots dressed with sweet and spicy garlic-soy-ginger dressing served over rice noodles with tofu.

- 2 tablespoons brown sugar - 2 tablespoons soy sauce - 2 tablespoons rice vinegar - 1/2 cup fresh lime juice - 1/2 teaspoon dark sesame oil - 3 cloves garlic, finely chopped - 2 teaspoons minced fresh ginger - 1 small jalapeno, seeded and minced OR 1/2 teaspoon red pepper flakes

Combine all ingredients in a small saucepan. Bring to boil over medium high heat. Remove immediately and set aside to cool.

You could use whatever vegetables you like or have on hand to prepare this dish. Cook the rice noodles and toss all the salad ingredients together. To serve, mound rice noodles on plates, place salad on top, arrange tofu beside or on top, and drizzle generously with dressing.

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