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1
For the dressing: In a bowl, combine sugar, soy sauce, lime juice and three tablespoons water.
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2
Whisk until sugar is dissolved.
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3
Add garlic and chilies and let stand for one hour before serving.
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4
For the salad: Bring a medium-size pot of water to boil.
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5
Turn off the heat.
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6
Add the noodles to the water and soak until soft, five to eight minutes.
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7
Drain, rinsing under cold water, and drain again.
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8
Using scissors, cut the noodles into six-inch lengths.
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9
Set aside.
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10
In a wok over high heat, add oil and heat to 350 degrees.
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11
Pat the tofu dry with paper towels.
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12
Add to wok and fry until golden on both sides, about 3 minutes.
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13
Using a wire strainer or spatula, transfer tofu to paper towels, reserving the oil.
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14
Turn off the heat.
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15
When the tofu is cool enough to handle, cut it into half-inch dice.
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16
Set aside.
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17
Discard all but two tablespoons of the oil in the wok, and return to high heat.
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18
When the oil is shimmering, add diced tofu, garlic, bok choy or napa cabbage, mushrooms and chilies.
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19
Stir-fry until mushrooms are tender, about three minutes.
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20
Add mung bean sprouts, scallions, and soy sauce; stir-fry just until crisp-tender, two to three minutes.
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21
Add half a cup of the cucumbers, and cook 30 seconds.
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22
In a large bowl, combine lettuce, sesame oil, mint, cilantro, basil and cooked vegetables.
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23
Toss lightly to combine.
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24
Divide the noodles among four (or two) bowls, and top with equal parts of salad.
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25
Garnish with remaining cucumbers, roasted peanuts and cilantro sprigs.
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26
Pass the dressing separately, to be spooned over the salad.
