Ingredients:

• 1 pkg (300g) Superior Pressed Tofu
• 1 cake vermicelli rice noodle (dry)
• 2 cups bean sprouts
• 1 head iceberg lettuce
• 1 tsp cilantro, chopped (optional)
• salt to taste

Dressing:

• 2 tbsp hoisin sauce
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp chili sauce (optional) 

Before cutting pressed tofu into julienne strips, blanch in hot water for 1 minute. Cook rice noodle in water for 5 minutes. Rinse with cold water and drain. Blanch bean sprouts. Toss ingredients together. Season with salt. Peel lettuce into large pieces. Place salad mixture onto lettuce and drizzle dressing on top. Garnish with cilantro. Make 4 – 6 servings.