1 package rice noodle vermicelli
1 tsp roasted sesame oil
1 large block firm tofu (approx. 1 lb), cubed
1 red pepper, julienned
1 green pepper, julienned
2 green onions, cut into 2' lengths and julienned
1 fresh Thai chili pepper, seeded and finely julienned
2 cups bean sprouts
1 cup roughly chopped fresh mint
1 fresh lime, quartered
Newman's Own® Lite Low Fat Sesame Ginger Dressing
Place dry noodles into large pot or bowl. Pour enough boiling water over the vermicelli to cover. Soak 10 minutes. Drain in colander; toss with roasted sesame oil.
Divide noodles into 4 bowls. Top with tofu and peppers, bean sprouts, onion, and chopped mint. Drizzle with salad dressing and garnish with lime.