HOT AND SOUR NOODLE SALAD WITH TOFU AND LEMON GRASS

HOT AND SOUR NOODLE SALAD WITH TOFU AND LEMON GRASS
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of HOT AND SOUR NOODLE SALAD WITH TOFU AND LEMON GRASS calories by ingredient
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Introduction

Also known as Bun Dau Xao Xa, a Vietnamese Recipe from the World Vegetarian Classics Cookbook. The sauce is called Nuoc Cham.

We use all organic ingredients when possible. In addition to the Vegetarian World Classics Recipe, we added Cabbage and Sweet Peppers to the dish - all in season late fall and winter, cilantro, basil, mint, onions, tomatoes cucumber and carrots all available at our local farmers' market. Lemon Grass may be found at your local health food store, or supermarket in the exotic fruits and vegetable cart. When out of Basil, use Mint - we have ours in the garden.
Also known as Bun Dau Xao Xa, a Vietnamese Recipe from the World Vegetarian Classics Cookbook. The sauce is called Nuoc Cham.

We use all organic ingredients when possible. In addition to the Vegetarian World Classics Recipe, we added Cabbage and Sweet Peppers to the dish - all in season late fall and winter, cilantro, basil, mint, onions, tomatoes cucumber and carrots all available at our local farmers' market. Lemon Grass may be found at your local health food store, or supermarket in the exotic fruits and vegetable cart. When out of Basil, use Mint - we have ours in the garden.

Number of Servings: 6

Ingredients

    Dressing:

    1/3 cup fresh lime juice
    1/3 cup light soy sauce
    4 tablespoons granulated sugar
    1/2 teaspoon dried red chili red pepper flakes or to taste
    2 garlic cloves, crushed
    3 tablespoons grated carrot

    Salad:

    14 oz (400g) fresh firm Tofu, drained and pat dry
    1 Tablespoon Canola Oil for frying
    6 oz (125g) Brown Rice Pasta
    2 cups chopped green cabbage (remove the outer tough leaves to get to the center)
    2 cups fresh Beansprouts, wash and rinse well
    2 Stalks of Lemon Grass, trimmed, sliced very thin rounds
    4 Tablespoons fresh Cilantro, chopped
    4 Tablespoons fresh Basil or Mint, Chopped
    2 Sprigs of Scallion, wash well, finely diced
    1 Medium Red Tomato, cored, deseeded, cut into wedges
    1/2 Medium Cucumber with skin, cut thin baton sticks
    2 Sweet Peppers, Red and Green, sliced
    1/3 cup Roasted Peanuts, chopped

Tips

Leftover salad keeps well before adding the dressing. Keep separately until serving again.


Directions

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.



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