Thai Noodle Salad with Sauteed Tofu

To prepare tofu, cut tofu into 3/4 inch thick slices. Arrange tofu slices in a single layer on several layers of paper towels. Top with several more layers of paper towels; top with a cast iron skillet or other heavy pan. Let stand 30 minutes. remove tofu from paper towels; cut into 3/4 inch cubes. Combine tofu, 2 tbsp. juice, and net 6 ingredients (through garlic) in a zip-top plastic bag. Seal and marinate at room temperature 2 hours, turning bag occasionally.

Heat a large nonstick skillet over medium high heat. Add 1 tbsp. oil to pan, swirling to coat; heat 30 seconds. Remove tofu from bag; discard marinade. Add tofu to pan; saute 5 minutes or until crisp, carefully turning to brown all sides. Remove from heat.

To prepare noodles, while tofu marinates, place vermicelli in a large bowl. Cover with boiling water. Let stand 20 minutes or until tender. Drain and rinse under cold water; drain well. Set noodles aside.

To prepare dressing, combine 1/4 cup juice and next 8 ingredients (through 1/4 tsp. red pepper), stirring with a whisk.

Combine vermicelli, lettuce, and remaining ingredients in a large bowl. Add dressing; toss well to combine. Top with tofu.