Vietnamese Noodle Salad With Stir-Fried Tofu And Vegetables

Ingredients

• 8 oz. dried rice vermicelli
• 4 tbs. vegetable oil
• 8 oz. firm tofu, drained and cut into rectangular strips about 1-inch wide
• 2 shallots, thinly sliced
• 6 dried black mushrooms, soaked in hot water for 30 min., drained, stemmed, and thinly sliced
• 2 cups broccoli florets (cut through their stems into thin slices), blanched in boiling water and drained
• 1-1/2 cups shredded green or napa cabbage
• 1-1/2 cups thinly sliced bok choy
• 2 tbs. soy sauce; more or less to taste
• 1/2 red bell pepper, thinly sliced
• 2 cups washed and shredded romaine, red, or green leaf lettuce
• 2 cups fresh, crisp bean sprouts
• 1-1/2 cups peeled, seeded, and julienned cucumber
• 1/3 to 1/2 cup roughly chopped or small whole mint leaves
• 1/3 to 1/2 cup roughly chopped or small basil or thai basil leaves
• 2 tbs. chopped roasted peanuts
• 12 sprigs fresh cilantro
• 1 recipe nuoc cham (vietnamese dipping sauce)