Rating: 3.5 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

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.

Lorrie Hulston
Recipe by Cooking Light April 2008

Gallery

Randy Mayor; Styling: Mary Drennan Ankar

Recipe Summary

Yield:
6 servings (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • To prepare dressing, combine 1/4 cup juice and next 8 ingredients (through 1/4 teaspoon red pepper), stirring with a whisk.

  • Combine vermicelli, lettuce, and remaining ingredients in a large bowl. Add dressing; toss well to combine. Top with tofu.

Nutrition Facts

336 calories; calories from fat 26%; fat 9.8g; saturated fat 1.5g; mono fat 5g; poly fat 2.8g; protein 10.3g; carbohydrates 57.2g; fiber 2.4g; cholesterol 0mg; iron 2.5mg; sodium 794mg; calcium 132mg.
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