Rice Noodle Salad with Spring Veggies

Modified from Terra Firma CSA Newsletter and now a recipe we'd like to remember!

Crumble 12 oz firm tofu into curds, then marinate with 1 T. soy sauce and 1 t. (hot) sesame oil for 15 minutes.

In a bowl, mix 3 T. thai fish sauce, and the juices of 1 lime and 1 orange. Very thinly slice red onion to make 3 T., then cut into small pieces. Toss the sauce.

Boil water and cook 2 packets rice or mung bean vermicelli as per directions - it's easy to overcook them. Drain and rinse.

Grate 2-3 summer squash (zucchini or pattypan) to make 2 C. Grate 3 carrots. Chop 1/2 bunch or more of cilantro. Toss all the veggies with sauce.

Heat 2 T. vegetable oil in wok until very hot, then fry the tofu until it browns, 7-10 minutes. Add the tofu to the salad along with the drained noodles.

Toss everything well to combine. Taste and add more fish sauce or lime juice if necessary.
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I only found 16 oz of tofu and so I did 1.5 T and t of marinating liquid, worked well.

I got 2 packets of mung vermicelli and it was ALOT, which is fine at our homo but that meant not enough sauce. I used 7 T. of thai fish sauce, and 3 limes and I would have loved to do 4 limes! Also I used only 1 carrot b/c it was not organic, so it was giganormous. I used 6 small organic summer squash. The amount of grated veggies is up to taste and mood for your moment. Also, some who sampled this batch said too much cilantro.

Lastly, for next time please don't mix ingredients until the end, it will keep veggies more crisp(?)