The noodle salad is adapted from a non-vegetarian recipe in the The New York Times and involves one of the common Asian condiments: fish sauce, which we’ve veganized last year. Pictured below is the Asian dipping sauce consisting of our vegan fish sauce, coconut sugar, fresh lime juice, finely grated garlic and 8 small Thai red and green chiles. You can use the dipping sauce in rice, noodles, or even a shredded papaya salad.

We pressed, marinated and baked the tofu until slightly browned. The marinade contains garlic, ginger, lemongrass, our vegan fish sauce, tamari, toasted sesame oil, maple syrup and ground Thai chile. If you don’t like tofu, use king trumpet mushrooms or Beyond Meat Chicken-Free Strips (shredded). We like both and find them pretty tasty in chilled salads.

For noodles, use any type of Asian noodles. But for noodle salads, I recommend any rice noodles, rice vermicelli, kelp noodles, soba or shirataki. We used Korean rice noodles, but we prefer soba or rice vermicelli for this type of dish. Cucumber and shredded carrots bring colors to this dish.