Ingredients
- 8 ounce egg noodles
- 1 x English (hothouse) cucumber thinly sliced
- 1 x red bell pepper seeded and sliced
- 1 c. fresh bean sprouts rinsed
- 3 Tbsp. sliced scallions (shallots/green onions)
- 2 Tbsp. sesame seeds toasted
- 3 Tbsp. vegetable oil
- 6 1/2 ounce hard tofu cut into 1" cubes
- 2 x garlic cloves
- 1 piece fresh ginger - (1" long) peeled
- 6 Tbsp. crunchy peanut butter
- 1 Tbsp. Asian sesame oil
- 3 Tbsp. rice wine
- 1 Tbsp. Worcestershire sauce
- 3 tsp palm sugar or possibly brown sugar
- 5 Tbsp. chicken stock
scroll for more
Fried Tofu Salad
Servings: 4
Directions
- Cook noodles as directed on package. Drain and allow to cold.
- In large bowl, combine cucumber, bell pepper, bean sprouts, scallions and sesame seeds. Cover and chill.
- In wok or possibly frying pan over medium-high heat, hot oil. Add in tofu and cook, stirring constantly, till golden brown, 3 to 4 min. Drain on paper towels and allow to cold.
- Add in tofu and noodles to bowl. Add in dressing and toss till well combined.
- To make dressing, place garlic, ginger, peanut butter, sesame oil, rice wine, Worcestershire sauce, sugar and stock in food processor. Process 10 seconds.
- Cover salad and chill for 30 min.
- To serve, divide chilled salad among individual plates.
- This recipe yields 4 servings.
scroll for more