Thai Noodle Salad with Sautéed Tofu

Photo: Randy Mayor; Styling: Mary Drennan Ankar

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.

Yield: 6 servings (serving size: about 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 26%
  • Fat: 9.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 2.8g
  • Protein: 10.3g
  • Carbohydrate: 57.2g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 2.5mg
  • Sodium: 794mg
  • Calcium: 132mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 4. To prepare dressing, combine 1/4 cup juice and next 8 ingredients (through 1/4 teaspoon red pepper), stirring with a whisk.
  5. 5. Combine vermicelli, lettuce, and remaining ingredients in a large bowl. Add dressing; toss well to combine. Top with tofu.
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