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For the Dressing:
1/4 cup (60 ml) unseasoned rice vinegar
Juice of 1/2 lime
2 tablespoons soy sauce* or 1 tablespoon vegetarian fish sauce
1/4 cup (60 ml) sweet chili sauce
1 clove of garlic, finely minced or grated
1–2 tablespoons water, to thin (if necessary)
For the Bowls:
1 batch Sweet Chili Tofu*
4 ounces (110 g) vermicelli noodles*
1/4 head leafy green lettuce, chopped
1 medium carrot, finely shredded or grated
2 Persian Cucumbers, thinly sliced (or 1/2 English)
1/2 red bell pepper, thinly sliced
1 cup (100g) bean sprouts
1/2 cup chopped fresh herbs: cilantro, mint, thai basil, and/or Vietnamese perilla
1/4 cup (30 g) dry roasted peanuts
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