Thai Noodle Salad with Sautéed Tofu Recipe

Thai Noodle Salad with Sautéed Tofu

Servings: 6

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
• 1/2 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 1 tablespoon peanut oil

Noodles:

• 3/4 pound uncooked rice vermicelli

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
• 1 tablespoon Thai fish sauce (such as Three Crabs)
• 2 teaspoons sugar
• 2 teaspoons grated peeled fresh ginger
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• Remaining ingredients:
• 2 cups thinly sliced romaine lettuce
• 1 cup shredded carrot
• 1/2 cup chopped fresh cilantro
• 1/4 teaspoon salt

Procedure:

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.
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.
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.

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