Thai Noodle Salad with Sautéed Tofu
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.
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.
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; saut 5 minutes or until crisp, carefully turning to brown all sides.
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.