HOT AND SOUR NOODLE SALAD WITH TOFU AND LEMON GRASS
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
Dressing:1/3 cup fresh lime juice1/3 cup light soy sauce4 tablespoons granulated sugar1/2 teaspoon dried red chili red pepper flakes or to taste2 garlic cloves, crushed3 tablespoons grated carrotSalad:14 oz (400g) fresh firm Tofu, drained and pat dry1 Tablespoon Canola Oil for frying6 oz (125g) Brown Rice Pasta2 cups chopped green cabbage (remove the outer tough leaves to get to the center)2 cups fresh Beansprouts, wash and rinse well2 Stalks of Lemon Grass, trimmed, sliced very thin rounds4 Tablespoons fresh Cilantro, chopped4 Tablespoons fresh Basil or Mint, Chopped2 Sprigs of Scallion, wash well, finely diced1 Medium Red Tomato, cored, deseeded, cut into wedges1/2 Medium Cucumber with skin, cut thin baton sticks2 Sweet Peppers, Red and Green, sliced1/3 cup Roasted Peanuts, chopped
Dressing:
Combine all dressing ingredients throughly, stirring until sugar dissolves. Set aside.
Salad:
Slice drained and patted tofu into 2.5 x 2 inch strips. Heat a non-stick frying pan with the 1 tablespoon canola oil over medium heat. Test with a tiny piece of tofu until it sizzles immediately on touch with the pan. Place each tofu piece in the oil, and fry on both sides, turning with tongs until golden crisp. Drain on paper towel, set aside.
Cook rice pasta according to minimum time directions, drain and rinse well. Chop the cabbage and place in a large mixing bowl. Add the cooled noodles, rinsed beansprouts, lemon grass, cilantro, basil or mint, and the scallions. Using clean hands, mix together throughly until evenly combined.
Divide salad into 6 portions on serving plates or in bowls. Top with fried tofu, tomatoes and cucumber. Pour dressing over the salad to taste, and sprinkle with the chopped peanuts.
Combine all dressing ingredients throughly, stirring until sugar dissolves. Set aside.
Salad:
Slice drained and patted tofu into 2.5 x 2 inch strips. Heat a non-stick frying pan with the 1 tablespoon canola oil over medium heat. Test with a tiny piece of tofu until it sizzles immediately on touch with the pan. Place each tofu piece in the oil, and fry on both sides, turning with tongs until golden crisp. Drain on paper towel, set aside.
Cook rice pasta according to minimum time directions, drain and rinse well. Chop the cabbage and place in a large mixing bowl. Add the cooled noodles, rinsed beansprouts, lemon grass, cilantro, basil or mint, and the scallions. Using clean hands, mix together throughly until evenly combined.
Divide salad into 6 portions on serving plates or in bowls. Top with fried tofu, tomatoes and cucumber. Pour dressing over the salad to taste, and sprinkle with the chopped peanuts.
Nutritional Info Amount Per Serving
- Calories: 328.8
- Total Fat: 12.5 g
- Cholesterol: 0.0 mg
- Sodium: 27.6 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 3.7 g
- Protein: 12.9 g
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