For the Salad

• 6.75 ounces rice noodles
• 1 cup green cabbage, thinly sliced
• 1 cup purple cabbage, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 3/4 cup carrots, julienned
• 1/2 cup cucumber, julienned or diced
• 1/4 cup red onion, thinly sliced
• 1/4–1/2 cup fresh cilantro leaves, roughly chopped
• 1/4–1/2 cup fresh mint leaves, roughly chopped
• 1/2 block firm tofu (about 7 oz), cubed
• 1 tablespoon olive oil for pan-frying tofu
• 2 tablespoons soy sauce for tofu (substitute with salt and pepper to taste)
• Chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots (optional garnishes)
• Fresh lime juice (optional for serving)

For the Dressing

• 6 tablespoons vegan fish sauce (or 6 tablespoons soy sauce + 2 tablespoons lime juice)
• 4 1/2 tablespoons sugar
• 2 tablespoons rice vinegar or white vinegar
• 1–2 cloves garlic, grated or minced
• 2 teaspoons ginger, grated
• 1 heaping tablespoon sambal oelek or chili garlic sauce (adjust to heat preference)
• Juice of one lime