Vietnamese Fresh Salad

I Know I say that a lot, but this one is for real one of my favorite salads! 

The weather today is not really “salady” but I am sure If you plan to make this recipe, sun will just show up on your window!

WHAT YOU WILL NEED:
Serves 3-4 people

Eggplant:

• 10 chopped kefir lime leaves or ½ teaspoon dried kefir powder(optional-you can find in asian shops in fresh or frozen)
• 2 garlic cloves, mashed
• 1 medium eggplant, in cubes or thin slices(shitakes also work well in this recipe)
• Chopped Leaves from carrot bunch(or chopped kale)
• 1 Tbsp mushroom sauce(or just normal soy sauce)
• 1 Tbsp soy sauce

Lemongrass marinated Tofu:

• 200g firm tofu, sliced(tempeh is also great option)
• 100g smoked tofu, sliced
• 1 onion, sliced
• 2-3 lemongrass stalks, grated 
• 1 Tbsp toasted sesame oil
• 1 Tbsp mushroom sauce
• 1 Tbsp soy sauce

Sauce:

• ¼ cup water
• 2 tbsp mushroom sauce(or soy sauce)
• Juice from 1 lime
• 1 tbsp palm sugar(coconut or brown sugar also work)
• 1-2 chillis, desseded and chopped 
• 1 garlic clove, mashed

Finishing: 

• 300g rice noodles
• Romaine salad(or any other green salad)
• Handful fresh mint
• Fried onions(optional)
• Sliced or grated carrots
• Sliced cucumber

HOW TO:

1. Soak the rice noodles in cold water for about 4 hours(or less if you don’t have the time)
2. Marinated Tofu: Mix all the ingredients together in a bowl and let it marinate overnight or just for 20 minutes if you don’t have the time;
3. Eggplants: Heat a frying pan with a drizzle of olive oil and add the chopped eggplants with the mushroom and soy sauce; 
4. Let it fry for about 3-4 minutes; 
5. Add the rest of the ingredients  and let it cook with the lid one for about 5 minutes, Set aside; 
6. Heat a non-stick frying pan with a drizzle of olive oil and fry the Tofu marinade(with the liquid) for about 15 minutes with the lid on until the oniond start to look transparent and the tofu has a golden color; 
7. Sauce: Mix all the ingredients together in a small sauce pan and bring to a quick boil. Turn off the heat and set aside;
8. Noodles: Bring 2L of water to a boil and add the rinsed rice noodles in. Turn off the heat, cover the pan and let the noodles in for about 3 minutes; 
9. Rinse the noodles and set aside; 
10. Finishing: Serve the noodles in a bowl, over the romaine salad with fresh mint leaves with the toppings around, drizzle some sauce, sprinkle some fried onions and it’s ready!