• 1 block about 12 oz of extra firm tofu - cut into thin strips or 1/2 inch cubes, and patted dry
• 1 tbsp vegetable oil
• 2 servings of flat rice stick noodles

For the spicy lemongrass sauce:

• 3-4 cloves garlic - minced
• 1 inch fresh ginger - minced
• 2 lemongrass stalks – outer leaves removed and ends trimmed off then remaining white part chopped finely
• 1-2 Thai bird’s eye chili peppers or one serrano chili for a less spicy taste – minced
• 1 tsp of Season with Spice's ground turmeric
• 5 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 1/2 tbsp toasted sesame oil
• 2 tsp raw sugar or brown sugar
• Fish sauce or kosher salt to taste
• Generous dashes of ground white pepper

For the garnishes:

• - Fresh herbs such as cilantro spring onion, and Thai basil
• - Vegetables such as carrots and cucumbers cut into matchsticks, bean sprouts, shallots/red onion, and watercress or sunflower sprouts. You can also add sweet corn kernels or thinly sliced sugar snap peas – just quickly sauté or blanch them before adding to salad.
• - 2 tbsp crushed peanuts or toasted sesame seeds
• - Homemade sambal optional