Thursday, May 15, 2008

Thai Noodle Salad with Sautéed Tofu

The tofu has to start marinating 2 hours prior to cooking, so he got it ready while I was at work. Then we finished it up when I got home. So he added wayyy too much Sriracha (we both get a little overzealous with it sometimes) and the tofu was wayyyy too spicy. But the meal as a whole was good and clean and simple. I don't know if the dressing was good because we couldn't taste it over the tofu. But the noodles and cold components were tasty. We both enjoyed this and would like to try it again with less Sriracha!

noodle

Thai Noodle Salad with Sautéed Tofu
Cooking Light, April 2008

This colorful salad is a zesty one-dish 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.

Tofu:
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

Noodles:
3/4 pound uncooked rice vermicelli

Dressing:
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

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.

Yield: 6 servings

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