Thai Noodle Salad with Sauteed Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This colorful noodle salad is a zesty one-dish Thai meal. Leftovers are great chilled or at room temperature. Draining tofu under a weight expels moisture, making the sautéed tofu crisp. For a pronounced nutty flavor, use roasted peanut oil. Ingredients:
3/4 pound firm water-packed tofu, drained |
2 tablespoons fresh lime juice |
1 tablespoon low-sodium soy sauce |
1 tablespoon chili garlic sauce (such as lee kum kee) |
1 teaspoon sugar |
2 teaspoons grated peeled fresh ginger |
1/2 teaspoon crushed red pepper |
2 garlic cloves, minced |
1 tablespoon peanut oil |
3/4 pound uncooked rice vermicelli |
1/4 cup fresh lime juice |
3 tablespoons chili garlic sauce (such as lee kum kee) |
2 tablespoons low-sodium soy sauce |
2 tablespoons peanut oil |
1 tablespoon thai fish sauce (such as three crabs) |
2 teaspoons sugar |
2 teaspoons grated peeled fresh ginger |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper |
remaining ingredients |
2 cups thinly sliced romaine lettuce |
1 cup shredded carrot |
1/2 cup chopped fresh cilantro |
1/4 teaspoon salt |
Directions:
1. To prepare tofu, cut tofu into 3/4-inch-thick slices. Arrange tofu slices in a single layer on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels; cut into 3/4-inch cubes. Combine tofu, 2 tablespoons juice, and next 6 ingredients (through garlic) in a zip-top plastic bag. Seal and marinate at room temperature 2 hours, turning bag occasionally.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan, swirling to coat; heat 30 seconds. Remove tofu from bag; discard marinade. Add tofu to pan; sauté 5 minutes or until crisp, carefully turning to brown all sides. Remove from heat.
3. To prepare noodles, while tofu marinates, place vermicelli in a large bowl. Cover with boiling water. Let stand 20 minutes or until tender. Drain and rinse under cold water; drain well. Set noodles aside.
4. To prepare dressing, combine 1/4 cup juice and next 8 ingredients (through 1/4 teaspoon red pepper), stirring with a whisk.
5. Combine vermicelli, lettuce, and remaining ingredients in a large bowl. Add dressing; toss well to combine. Top with tofu.
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