Vietnamese Pho Noodle Salad With Tofu | VegNews

Ingredients

• For the phở dressing:
• ¼ cup peanut oil
• 2 tablespoons hoisin sauce
• 2 tablespoons lime juice
• 1 tablespoon rice vinegar
• 2 teaspoons
• coconut sugar or dark brown sugar
• , firmly packed
• 1 clove garlic, finely minced
• ¾ teaspoon salt
• ½ teaspoon ground five-spice
• For the rice-noodle salad:
• 6¾ ounces thin rice noodles
• ⅓ cup sliced shiitake mushrooms
• ½ cup thinly sliced red onion
• ½ cup shredded carrots
• 8 ounces
• fried or baked tofu
• , thinly sliced
• 1½ cups mung bean sprouts
• 1½ cups fresh cilantro
• ½ cup Thai basil
• Sriracha
• , for serving