Spring Roll Salad

Vegetarian spring rolls are so good, but I find that it takes patience to make them. Getting the roll in a good form and not breaking the wrapper are two challenges that can be avoided by making spring roll salad!
On Cooking and Ingredients

Spring Roll Salad

Makes 2 really big salads, or 4 sides

Tofu

10 oz drained tofu (see instructions: http://www.verveggie.blogspot.com/search?updated-max=2012-08-27T17:38:00-05:00&max-results=5 )

1 T canola oil

1 T sweet chili sauce

1 T tamari (wheat free soy sauce)

Dressing

1/4 c brown rice vinegar

2 T brown rice syrup

1 T sweet chili sauce (or more to taste)

Salad

4 oz skinny brown rice noodles or vermicelli

2 T rough chopped mint leaves

3/4 c shredded or finely sliced carrots

2 c shredded cabbage

Garnish

3 T peanuts

green onions

gomasio (crushed seaweed, sesame seeds, sea salt)

Cook 4 oz of noodles according to package directions.  Rinse the noodles in cold water and set aside.

Make the tofu:

In a medium sized oven safe dish, mix the canola oil, chili sauce, and tamari.  Cut the drained tofu into 1/2 inch cubes and place into the dish with the sauce.  Toss the tofu until well coated.  Bake for 15 minutes in a 350 degree oven.  Give it a stir and then bake for 10 more minutes.  Cool the tofu.

Make the dressing:

In a small bowl, mix the brown rice vinegar, brown rice syrup, and chili sauce.  Whisk until well combined.  Add more chili sauce to taste if you would like more heat.

Make the salad:

In a large bowl, mix together the cabbage, carrots, cooled tofu, cooled noodles, and mint leaves.  Add the dressing and toss well.  Add peanuts, gomasio, and green onions and serve.