Crispy Tofu Noodle Salad Recipe

INGREDIENTS:

For the Crispy Tofu:

• ½ lb. extra firm tofu, pressed at least 15 minutes
• 1½ tsp. vegetable oil

For the Noodle Salad:

• 4 oz. rice noodle vermicelli
• 2 tbsp. rice vinegar
• 2 tbsp. soy sauce
• 1 tbsp. vegetable oil
• 1 tsp. sesame oil
• 1 tbsp. agave
• 1 tsp. fresh grated ginger
• 1 garlic clove, minced
• 3 cups shredded Napa cabbage
• ¼ cup chopped fresh cilantro
• ¼ cup roasted peanuts
• 2 carrots, shredded or julienned
• ½ cucumber, seeded and sliced julienned
• 2 scallions, chopped
• 1-2 jalapeño peppers, thinly sliced (optional)

INSTRUCTIONS:

Make the Crispy Tofu:

1. Cut tofu into ½ inch cubes (or desired shape). Coat a large, flat-bottomed skillet with oil and place over medium heat. Add tofu cubes in a single layer. Cook until browned on bottoms, about 5 minutes. Flip and cook another 5 minutes. Remove from heat and transfer to a plate.

Make the Noodle Salad:

1. Bring a medium pot of water to a boil. Remove from heat, add noodles and submerge. Soak until tender, about 3 minutes. Drain and rinse well with cold water. Transfer back to pot or a large bowl.
2. Whisk vinegar, soy sauce, vegetable oil, sesame oil, agave, ginger and garlic together in small bowl. Add to noodles and toss well. Add remaining ingredients and toss again. Divide onto plates and serve. Top with extra peanuts, cilantro and scallions, if desired.

Source: Connoisseurus Veg

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