1 tablespoon soy sauce (tamari for gluten-free version)
1 tablespoon arrowroot powder/cornstarch
3 tablespoons peanut butter
3 tablespoons hoisin sauce
3 tablespoons lime juice
2 teaspoons garlic chili sauce
2 tablespoons hot water
Spring Roll Salad:
8ounces vermicelli noodles (thin rice noodles)
1 teaspoon toasted sesame oil
1cup matchstick carrots (or shredded carrots)
2cups thinly sliced romaine lettuce
1cup julienned cucumber
1/2cup chopped mint leaves
1/2cup chopped cilantro leaves
1/2cup chopped basil leaves
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Toss tofu cubes with olive oil and soy sauce until coated. Then, toss with arrowroot powder and toss again to combine. Place in a single layer on a baking sheet and roast until crispy, turning once during baking, 25-30 minutes.
While the tofu is cooking, whisk together the ingredients for the peanut dressing and set aside.
Meanwhile, bring a pot of water to a boil and add the vermicelli noodles. Cook until just al dente according to package directions, then rinse well under cold water. Toss with sesame oil and set aside.
Right before serving, divide noodles, cucumbers, lettuce, carrots and herbs among 4 bowls. Divide tofu on top along with dressing. Serve immediately.