Monday, March 17, 2008

Asian Tofu Noodle Salad

Source: Giant Book of Tofu Cooking (slightly modified)
Makes 4-6 main dish servings

Great to take to summer BBQ’s as a vegetarian main dish!

12 oz. linguine (uncooked)
12 oz. firm tofu, cubed
oil for frying
6 ½ TB soy sauce, divided
1 small serrano chile, minced
1/2 cup grated carrot (packed) 
1 red pepper, finely chopped

1 small bunch scallions, finely chopped
2 TB fresh basil leaves, finely chopped
2 tsp dried cilantro
4 TB water
1 ½ TB ground ginger
2 tsp minced garlic
4 ½ TB peanut butter

2 tsp sesame oil
1 ½ tsp sugar
3 TB sesame seeds
1/4 cup chopped peanuts to top

1. Fry tofu in oil until browned; transfer to container with lid; mix with 2 TB soy sauce; cover & set aside.
2. Meanwhile, break linguine in half; cook according to package directions; drain & cool.
3. In large serving bowl, combine cooked linguine with carrot, red pepper, serrano chili, scallions, cilantro, basil, & sesame seeds.
4. Place the following in a blender: water, ginger, garlic, sesame oil, peanut butter, sugar, & 4 ½ TB soy sauce; blend until smooth; toss with linguine mixture until well-coated.
5. Let the salad marinate for 30 minutes; fold in tofu & sesame seeds; top with peanuts (serve at room temperature or refrigerate).

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