Take Out Style Noodles With Quick Pickled Vegetables And Tofu

1. 1

   Combine everything in the food processor and process until combined, adding more oil if needed.

2. 2

   First, press your tofu this removes excess water. I do this by wrapping it in paper towels, sandwiching it between two plates and placing a six-pack or a chicken on top. Typically I will do this 1-2 hours in advance at least. I will also change the paper towels once during the process.

3. 3

   Boil the rice noodles. It depends on the size of the noodle you use, usually 2-4 minutes. Drain and rinse under cold water.

4. 4

   Pickle the onions, cabbage, green beans and carrots. Do this by combining 1 ounce of the vinegar, one ounce of the water and 1 tablespoon of the salt and one tablespoon of the sugar in to 4 bowls (I actually use old jelly jars and occasionally agitate them). I put the onions in the solution for 30-60 minutes, the cabbage for 30 minutes, the carrots and the green beans for 10-20 minutes. Drain the vegetables. Do not rinse.

5. 5

   Toss the rice noodles with the pesto, add in the vegetables, the tofu, peanuts and basil toss again to combine and serve.

* Per serving · 4 servings · Values may vary.