ROASTED TOFU WITH VEGETABLES ENJOY DAN:

     VIETNAMESE NOODLE SALAD WITH ROASTED TOFU by CHEF DAN:

Serves 4

BAKED TOFU:

1 (16 Oz) block extra firm tofu

2 tablespoon brown sugar

1 tablespoon chili garlic sauce

1/4-cup soy sauce

1/4-cup lemon juice

2 cloves garlic, grated

2 tablespoons fresh ginger, grated

SALAD;

1 (8 Oz) package of thin rice noodles

1/2-cup smooth peanut butter

1 cup snap peas

1 red bell pepper, thinly sliced

2 carrots, thinly sliced

1 cup cauliflower florets

1 cup chopped cilantro

1 cup roasted peanuts

DIRECTIONS:                                     (PRE-HEAT OVEN TO 450 DEGREES)

1.   Place rice noodles in boiling water and sit for 15 minutes, drain, and set aside.

2.   Coat a baking sheet with pam.

3.   Place whole block of tofu on the baking sheet and press with a cast iron skillet for 20 minutes, to release the excess liquid.

4.   Slice into squares.

5.   In a bowl combine brown sugar, chili garlic sauce, soy sauce, lemon juice, garlic and ginger.

6.   Add tofu squares and let marinate for 30 minutes.

7.   Place on a baking sheet in the pre-heated oven bake for 20 minutes turning once.

8.   When cool slice into matchsticks, reserve marinate.

9.   In a salad bowl whisk together peanut butter into the reserved marinate.

10.                Add the rice noodles, snap peas, bell pepper, carrots, cauliflower, and cilantro.

11.                Toss to coat with the marinate.

12.                Top with tofu and peanuts.

ENJOY DAN:                         BON-APPETITE!!