Rice Noodle Salad With Baked Tofu & Toasty Peanuts

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The salad:

1 pound rice noodles, cooked, drained, and well chilled

1/2 pound baked marinated tofu (available in the refrigerated case in many markets, including Whole Foods), cut thinly, 2-inches long

1 red pepper, cut thinly, 2-inches long

1 seedless cucumber, peeled, and coarsely shredded

1 carrot, peeled and coarsely shredded

1/2 cup shredded napa cabbage

1/2 cup shredded butter lettuce

1/2 cup coarsely chopped scallions

4 radishes, thinly sliced

1/4 cup torn mint leaves

1/4 cup torn cilantro leaves

1 jalapeno chile, seeded, sliced crosswise 1/8-inch thick

The dressing:

1/2 cup unseasoned rice vinegar

1/4 cup lime juice

1/4 cup cup peanut or vegetable oil

1 tablespoon minced fresh ginger

1 tablespoon sugar or honey, plus more to taste

-- Soy sauce, to taste

1/2 cup salted peanuts, coarsely chopped

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