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Thai Tofu and Noodle Salad

Thai Tofu and Noodle Salad

Thai Tofu and Noodle Salad is :

dairy free , lacto ovo vegetarian , vegan

By
Prep Time: 30 minutes
Cook time: 5 minutes
Total time: 35 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 17 %

Ingredients:

some

asian toasted sesame dressing
2

carrots
1

english cucumber
15 ounce

extra firm tofu
1/4 c

fresh basil leaves
1 leaves

fresh bean sprouts
2

garlic cloves
4

green onion
2 tbsp

light brown sugar
1 tbsp

lime juice
1/2 tsp

red pepper flakes
3 - 1/2 oz

rice noodles
1/2 c

rice vinegar
1 tbsp

sesame oil
1/2 c

soy sauce

Instructions:

  1. Whisk together all ingredients in a small bowl.

  2. Place tofu and half of dressing in resealable bag or bowl. Toss to coat and marinate for 30 minutes.

  3. Heat oil in a large skillet over medium heat.

  4. Add tofu and cook about 4 minutes, or until browned.

  5. Remove from heat and set aside.Divide noodles, tofu, carrots, and basil into four bowls. Top with remaining ingredients, as desired. Ladle dressing into bowls and serve.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Salad can be paired with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.