Thai Noodle Salad with Sautéed Tofu

Name: Thai Noodle Salad with Sautéed Tofu
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 237 milliliters shredded carrot; 1 Tbsp chili garlic sauce (such as Lee Kum Kee); 3 Tbsps chili garlic sauce (such as Lee Kum Kee); 0 teaspoons crushed red pepper; 1 teaspoons crushed red pepper; 118 milliliters chopped fresh cilantro; 2 teaspoons grated peeled fresh ginger; 2 garlic cloves, minced; 59 milliliters fresh lime juice; 2 Tbsps fresh lime juice; 1 Tbsp low-sodium soy sauce; 2 Tbsps low-sodium soy sauce; 1 Tbsp peanut oil; 2 Tbsps peanut oil; 340 grams uncooked rice vermicelli; 473 milliliters thinly sliced romaine lettuce; 0 teaspoons salt; 1 teaspoon sugar; 2 teaspoons sugar; 1 Tbsp Thai fish sauce (such as Three Crabs); 340 grams firm water-packed tofu, drained

The recipe Thai Noodle Salad with Sautéed Tofu could satisfy your Asian craving in approximately 45 minutes. Watching your figure? This dairy free and pescatarian recipe has 362 calories, 14g of protein, and 8g of fat per serving. For $1.6 per serving, you get a main course that serves 6. A mixture of carrot, ginger, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert.

Instructions

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.

Ingredients you will need

Tofu

Equipment you will use

Paper Towels

Frying Pan

Let stand 30 minutes.

Remove tofu from paper towels; cut into 3/4-inch cubes.

Ingredients you will need

Tofu

Equipment you will use

Paper Towels

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.

Ingredients you will need

Garlic

Juice

Tofu

Equipment you will use

Ziploc Bags

Heat a large nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add 1 tablespoon oil to pan, swirling to coat; heat 30 seconds.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Remove tofu from bag; discard marinade.

Ingredients you will need

Marinade

Tofu

Add tofu to pan; saut 5 minutes or until crisp, carefully turning to brown all sides.

Ingredients you will need

Tofu

Equipment you will use

Frying Pan

Remove from heat.

To prepare noodles, while tofu marinates, place vermicelli in a large bowl. Cover with boiling water.

Ingredients you will need

Pasta

Water

Tofu

Equipment you will use

Bowl

Let stand 20 minutes or until tender.

Drain and rinse under cold water; drain well. Set noodles aside.

Ingredients you will need

Pasta

Water

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

Ingredients you will need

Red Pepper

Juice

Equipment you will use

Whisk

Combine vermicelli, lettuce, and remaining ingredients in a large bowl.

Ingredients you will need

Lettuce

Equipment you will use

Bowl

Add dressing; toss well to combine. Top with tofu.

Ingredients you will need

Tofu

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc Blend with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.