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Vietnamese Salad with Tofu
Serves 2
100 g vermicelli rice noodles
1 carrot, julienned
1 Lebanese cucumber, julienned
.5 iceberg lettuce, shredded
.5 cup mint leaves
.5 cup coriander (cilantro) leaves
2 tbsp peanuts, crushed
340 g tofu, cut into ½ inch cubes
1 tbsp cornflour
1 tbsp peanut oil
1 tbsp soy sauce
1 tbsp rice wine vinegar
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