Vietnamese Tofu Noodle Bowl - Plant Based Cooking

Ingredients

• 1 package vermicelli rice noodles (cooked according to package)
• 1 14 oz. block firm organic tofu (cut into 1" cubes)
• 4 large leaves romaine lettuce (roughly shredded)
• 6 leaves baby bok choy (roughly chopped)
• 2 large carrots (peeled and cut into matchsticks)
• 3 cups broccoli (cut into 1” pieces)
• 1 cup button or baby bella mushrooms (halved)
• 1/2 medium cucumber (thinly sliced)
• 1 small bunch Thai basil or mint (and cilantro)
• 1/2 cup roasted peanuts (roughly chopped)
• 1/4 cup fresh lime juice
• 3 tbsp rice wine vinegar
• 1/4 tsp salt
• 2 tbsp coconut sugar (or 2 Tbl erythritol sugar substitute)
• 1/4-1/2 tsp chili garlic sauce (or red chili flakes)