Fried Tofu Salad

Ingredients

8 ounces egg noodles
1 English (hothouse) cucumber thinly sliced
1 red bell pepper seeded and sliced
1 cup fresh bean sprouts rinsed
3 tablespoons sliced scallions (shallots/green onions)
2 tablespoons sesame seeds toasted
3 tablespoons vegetable oil
6 1/2 ounces firm tofu cut into 1" cubes
1 piece fresh ginger - (1" long) peeled
6 tablespoons crunchy peanut butter
1 tablespoon Asian sesame oil
3 tablespoons rice wine
3 teaspoons palm sugar or brown sugar
5 tablespoons chicken stock

Preparation

1
Cook noodles as directed on package. Drain and allow to cool.
2
In large bowl, combine cucumber, bell pepper, bean sprouts, scallions and sesame seeds. Cover and chill.
3
In wok or frying pan over medium-high heat, warm oil. Add tofu and cook, stirring constantly, until golden, 3 to 4 minutes. Drain on paper towels and allow to cool.
4
Add tofu and noodles to bowl. Add dressing and toss until well combined.
5
To make dressing, place garlic, ginger, peanut butter, sesame oil, rice wine, Worcestershire sauce, sugar and stock in food processor. Process 10 seconds.
6
Cover salad and refrigerate for 30 minutes.
7
To serve, divide chilled salad among individual plates.
8
This recipe yields 4 servings.

Tools

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Yield:

4.0 servings

Added:

Friday, December 4, 2009 - 2:48am

Creator:

Anonymous

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