Thai Noodle Salad with Sautéed Tofu

Thai Noodle Salad with Sautéed Tofu
Photo by Randy Mayor

Ingredients

  • 3 tablespoons chili garlic sauce (such as Lee Kum Kee)
  • 2 cups thinly sliced romaine lettuce
  • ¼ teaspoon crushed red pepper
  • 1 cup shredded carrot
  • ¼ cup fresh lime juice
  • 1 tablespoon peanut oil
  • 2 garlic cloves, minced
  • + 20 more ingredients
    • 2 teaspoons sugar
    • Noodles:
    • Tofu:
    • ¾ pound firm water-packed tofu, drained
    • ½ teaspoon crushed red pepper
    • 2 teaspoons grated peeled fresh ginger
    • ¾ pound uncooked rice vermicelli
    • ¼ teaspoon salt
    • 1 tablespoon Thai fish sauce (such as Three Crabs)
    • 2 tablespoons fresh lime juice
    • 2 teaspoons grated peeled fresh ginger
    • 1 teaspoon sugar
    • Remaining ingredients:
    • Dressing:
    • 1 tablespoon chili garlic sauce (such as Lee Kum Kee)
    • 2 tablespoons peanut oil
    • 2 tablespoons low-sodium soy sauce
    • ½ cup chopped fresh cilantro
    • 1 tablespoon low-sodium soy sauce
    • ¼ teaspoon salt

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 c...

View full recipe at My Recipes

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