Fragrant Thai Cellophane Noodle Salad
Ingredients
- 4 oz. cellophane noodles
- 1/4 lb. Chinese-style extra-firm tofu, cut into 1/4-inch wide matchsticks
- 4 scallions, trimmed and chopped
- 4 radishes, thinly sliced
- 1 medium cucumber, peeled and diced
- 2 oz. mung bean sprouts
- 2 tsp. minced gingerroot
- 1/4 cup low-sodium soy sauce
- 1 Tbs. peanut oil
- 2 tsp. dark brown sugar
- 1 tsp. toasted sesame oil
- 2 to 3 Tbs. chopped cilantro
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