Ingredients:

2 8-oz pkg firm tofu
3 Tbsp vegetable oil
Urban Accents Mumbai Honey Pepper DRYGLAZE
6 cups chopped romaine
1 6-oz pkg vermicelli rice noodles (found in Asian Food section)
1/2 lb snow peas
1 cup peanuts

Dressing:
4 Tbsp rice vinegar
2 Tbsp vegetable oil
2 Tbsp sesame oil
4 Tbsp soy sauce
2 Tbsp diced green onions
2 tsp Urban Accents Thai Garden

Directions:

Remove tofu from packages and drain well on paper towels.  Cut tofu into logs appox 1/2"  x 3/4" and place on paper towels to remove as much moisture as possible.  Place tofu logs on cookie sheet; brush all sides with olive oil, then sprinkle all sides with Mumbai Honey Pepper DRYGLAZE.  Cover and refrigerate for 30 minutes. 


Prepare barbecue or grill pan for medium heat.  Bring medium saucepan of salted water to a boil; add snow peas and cook until bright green, about 1-1/2 minutes.  Drain; rinse with cold water to stop cooking and pat dry.  Break rice noodles into pieces and boil or soak according to package directions until soft.  Grill tofu for a couple of minutes on each side to create grill marks and cook through. 


In small bowl, whisk together dressing ingredients.  Divide romaine between plates.  Then add cooled rice noodles, snow peas and tofu slices.  Sprinkle with peanuts and drizzle with dressing.