Tofu Larb with Red Peppers, Mushrooms and Cabbage - Christina Cooks

Ingredients

• 2 tablespoons avocado oil
• 2-3 serrano or jalapeno chilis, seeded, minced (about 2 tablespoons)
• 1 red bell pepper, roasted over an open flame, peeled, seeded, thinly sliced
• Sea salt
• 1 carrot, fine matchstick pieces
• ¼ head green cabbage, finely shredded
• 5-6 green onions, thinly sliced on the diagonal, root to tip
• 3 cloves fresh garlic, finely minced
• 1 tablespoon Thai chili paste
• 2 tablespoons brown rice syrup
• 8 ounces cubed extra firm tofu
• organic soy sauce
• ½ cup fresh mint, shredded
• ½ cup fresh cilantro, shredded
• Juice of 1 fresh lime
• ½ cup unsalted, roasted organic or Valencia peanuts, coarsely chopped
• Avocado or sunflower oil, for frying
• 1 package bifun noodles