Fried Tofu Salad
By: Anonymous
Published: Friday, December 4, 2009 - 2:48am

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
2 garlic cloves
1 piece fresh ginger - (1" long) peeled
6 tablespoons crunchy peanut butter
1 tablespoon Asian sesame oil
3 tablespoons rice wine
1 tablespoon Worcestershire sauce
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.