Wednesday, March 13, 2013
Noodle Salad with Baked Tofu & Lucky 13
We are expecting a new baby in September so you lucky people are sure to be flooded with food, glorious food. If one thing is for sure it's that I'm hungry all of the time. And tired, and teary, and chubby.
1 16-oz block extra firm tofu
3 tablespoons honey
5 tablespoons soy sauce
1 garlic clove, grated
1 teaspoon fresh ginger, grated
2 tablespoons rice vinegar
1 pound fresh Asian noodles (I used egg noodles)
1/2 cup rice vinegar
3 1/2 tablespoons dark brown sugar (or agave)
3 tablespoons soy sauce
3 garlic cloves, grated
1/8 teaspoon chili flakes
1 1/2 cups thinly sliced purple cabbage
1 1/2 cups thinly sliced carrot
1 1/2 cup thinly sliced cucumber
1 cup chopped cilantro
1/2 cup dry roasted peanuts, chopped
1. Make baked tofu: Pre-heat oven to 350. Place whole block of tofu on baking sheet and press with a heavy pan (I used our big cast iron) for 15-30 minutes to release excess liquid. When ready, slice into squares. Mix honey, soy sauce, garlic, ginger, and rice vinegar together. Gently toss tofu squares in marinade, let sit as long as you can, then lay on a greased baking sheet, brushing on any excess. Bake at 350 for 15 minutes then flip, baking for another 15 minutes. When slightly cool, slice into matchsticks.
2. Prepare salad: Mix vinegar, brown sugar, soy sauce, garlic, and chili flakes in a bowl until sugar dissolves. Prepare all vegetables and cook noodles according to package instructions.
3. Serve: Toss warm noodles with half the dressing. Combine vegetables, cilantro, and tofu with the remaining. Pile noodles onto individual plates, top with slaw, and finally with chopped peanuts.