Burmese-Style Glass Noodle Salad with Tofu and Vegetables

Soak the glass noodles in hot water for 8–10 minutes until translucent and tender. Drain and rinse with cold water. Use kitchen shears to cut the noodles into shorter lengths (about 10 cm) for easier mixing. Set aside.

While the noodles soak, press the tofu: wrap it in a clean towel and place a heavy pan on top for 5 minutes. Then cut the tofu into 1 cm cubes. For extra texture, you may pan-fry the cubes in a teaspoon of oil over medium heat until golden (about 5 minutes), but this step is optional. Set aside to cool.

Peel and julienne the carrot. Slice the cucumber lengthwise, remove seeds, and julienne. Slice the red bell pepper into thin strips. Finely slice the shallots. Coarsely chop the mint and cilantro leaves.

In a small bowl or jar, combine the lime juice, soy sauce (or tamari), sesame oil, agave syrup, and chili flakes. Whisk or shake until the agave is fully dissolved. Taste and adjust seasoning, adding a pinch of salt if needed.

In a large mixing bowl, combine the drained glass noodles, tofu, julienned vegetables, shallots, and fresh herbs. Pour the dressing over and toss gently with your hands or tongs until everything is evenly coated.

Transfer the salad to a serving platter or individual bowls. Sprinkle with crushed peanuts and, if desired, extra chili flakes. Serve at room temperature or chilled.