Thai Noodle Salad With Sautéed Tofu Recipe

Name: Thai Noodle Salad With Sautéed Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 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.

533

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Tofu:, 3/4 pound firm water-packed tofu, drained, 2 tablespoons fresh lime juice, 1 tablespoon low-sodium soy sauce, and more.

Yes, Thai Noodle Salad With Sautéed Tofu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Noodle Salad With Sautéed Tofu

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