Vermicelli Tofu Salad With Peanut Sauce From Lara Lee

Ingredients

• For the instant peanut sauce:
• 3/4 cup peanut butter (crunchy or creamy)
• 3 tablespoons kecap manis (see tips above)
• 1 garlic clove, peeled and crushed, or 1 teaspoon garlic paste
• 2 teaspoons fresh ginger, peeled and grated or ginger paste (optional)
• 1 to 2 tablespoons sambal oelek or sriracha, to taste
• 2 teaspoons tamarind paste or the juice of ½ lime, plus more to taste
• For the vermicelli tofu salad:
• 4 ounces dried rice vermicelli noodles
• 1/3 cup frozen edamame beans, shelled (soybeans)
• 5 ounces smoked or marinated tofu, patted dry and cut into ¾-inch cubes
• 2/3 cup bean sprouts (optional)
• 1 avocado, skin removed, pitted, and cut into wedges
• 1 (1 ½-inch) piece English cucumber, halved lengthways, seeded and sliced
• Kecap manis, for drizzling (see tips above)
• 2 tablespoons crispy fried onions (optional; store-bought are fine)
• Lime wedges, to serve
• 1/4 medium-heat red chile, sliced diagonally (optional; seed if you prefer less heat)
• Shrimp chips or root vegetable chips, to serve

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