Crystal Noodle Salad with Tofu

(from World Vegetarian Classics)

salad:
7 oz firm tofu, drained
corn oil for frying
4 ounces rice vermicelli noodles
2 cups fresh bean sprouts
2 stalks lemon grass, trimmed and finely sliced
handful fresh cilantro, chopped
handful fresh basil, choppe
2 scallions, sliced
2 tomatoes, cut into wedges
1/2 cucumber, cut into thin slices
handful of chopped lettuce
1/2 cup roasted peanuts

dressing (you probably have to play with the proportions here):
1/2 cup lime juice
1/4 cup fish sauce
3 T brown sugar
1-2 t chili flakes
2 cloves garlic, crushed
4 T coarsely grated carrots

1. combine dressing ingredients and set aside

2. slice tofu into 1x2 inch slices. fry in a shallow pan of oil, turning with tongs, until both sides are golden and crisp. drain on paper towels.

3. put rice vermicelli in a bowl and cover with boiling water. let stand until noodles are cooked, about 4 minutes. drain thoroughly.

4. combine salad ingredients, except for tofu and peanuts, and add dressing

5. sprinkle tofu and peanuts on top of each plate.