Gơi chay (vietnamese vegetarian salad) recipe
1 pound extra firm tofu Vegetable oil ¼ cup fresh lemon juice ⅛ cup soy sauce 1 clove garlic, finely chopped 1 serrano or Thai bird pepper, deseeded and finely chopped 1 head green cabbage, shredded 2 carrots, peeled and shredded Large handful of herbs (basil, mint, rau răm if available), coarsely chopped or torn Rice noodles (optional) ½ cup peanuts, crushed
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