Dinner tonight was REALLY yummy. And I even screwed up the recipe!
OH - and I still haven't told DH what he was eating; He loved the meal and must have thought it was chicken!
Thai Noodle Salad with Sautéed Tofu
This colorful salad is a zesty one-dish 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.
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
(I left out)
1/2 teaspoon crushed red pepper
(I only had ground on hand)
2 garlic cloves, minced
1 tablespoon peanut oil
(I didn't have any, I just used EVOO)
NOODLES:
3/4 pound uncooked rice vermicelli
(I screwed up and got regular wheat vermicelli instead...)
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
(used EVOO instead)
1 tablespoon Thai fish sauce (such as Three Crabs)
(I left out, didn't have)
2 teaspoons sugar
2 teaspoons grated peeled fresh ginger
(left out)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
(left out since it was already pretty spicy)
REMAINING INGREDIENTS:
2 cups thinly sliced romaine lettuce
(I used cabbage, due to a review I read on cooking light, and I chopped it)
1 cup shredded carrot
1/2 cup chopped fresh cilantro
1/4 teaspoon salt
Preparation
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.
(mine only got to marinade about an hour)
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. 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.
(obviously did it different)
4. To prepare dressing, combine 1/4 cup juice and next 8 ingredients (through 1/4 teaspoon red pepper), stirring with a whisk.
5. Combine vermicelli, lettuce, and remaining ingredients in a large bowl. Add dressing; toss well to combine. Top with tofu.
Yield
6 servings (serving size: about 2 cups)
Nutritional Information
CALORIES 336(26% from fat); FAT 9.8g (sat 1.5g,mono 5g,poly 2.8g); PROTEIN 10.3g; CHOLESTEROL 0.0mg; CALCIUM 132mg; SODIUM 794mg; FIBER 2.4g; IRON 2.5mg; CARBOHYDRATE 57.2g
Lorrie Hulston , Cooking Light, APRIL 2008