Rice Noodle Salad With Crispy Tofu and Lime-Peanut Dressing
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4ounces thin rice noodles
- 1tablespoon peanut oil, canola oil or rice bran oil
- 2ounces firm tofu, sliced and blotted dry with paper towels
- 1small or ½ large red bell pepper, cut in 2-inch-long julienne
- 2Tbsp Minced Chives
- ¼cup minced cilantro
- 4cups slivered romaine lettuce leaves (chiffonade)
- 1ounce dry-roasted peanuts
- ¼cup fresh lime juice
- 2tablespoons seasoned rice vinegar
- Salt to taste
- 1small garlic clove, pureed
- ⅓cup unrefined expeller-pressed or roasted peanut oil
- 2tablespoons grapeseed oil
- ½teaspoon Asian hot pepper oil
For the Crispy Tofu and Salad
For the Dressing
Nutritional analysis per serving (6 servings)
296 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 9 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 5 grams protein; 298 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Place the rice threads in a large bowl and cover with hot water. Let sit for 20 minutes while you prepare the other ingredients.
- Step 2
Heat a medium skillet over medium-high heat for 2 minutes and add 1 tablespoon peanut oil, canola oil or rice bran oil. When the oil is hot, add the tofu and saute on both sides until golden brown. Remove from the heat and allow to cool. Cut in matchsticks.
- Step 3
Bring a medium pot of water to a boil. Add salt to taste if desired. Drain the noodles and add to the boiling water. Boil 1 minute, then drain, rinse briefly with cold water, and using a scissors, cut into manageable lengths. Transfer to a salad bowl and add the tofu, red pepper, chives, cilantro, lettuce and half the peanuts.
- Step 4
Whisk together all of the dressing ingredients in a small bowl or measuring cup. Pour over the noodles and toss together. Sprinkle the remaining peanuts over the top and serve.
- Advance preparation: The crispy tofu and the prepared noodles will keep for 2 or 3 days in the refrigerator. The dressing can be made several hours ahead.
Private Notes
Comments
The first time I made this I followed the recipe as written and liked it, but I felt like the tofu made a mess and used a lot of oil. The second time I made this, I cut the tofu into small cubes and tossed it with a little cornstarch then roasted it in the oven at 425F for about 30 minutes. It tasted just as good and made less of a mess and seemed healthier.
My husband was cutting up a poached chicken breast, which he said he was combining with asparagus and brown rice for a salad. I was instructed to supply an Asian dressing with some kind of nut. Well we skipped the rice, substituting chopped cabbage. This dressing was sensational! Truly wonderful. The special, unrefined, expeller peanut oil is a revelation. I will make this chicken salad again and also the soba noodles and onions recipe recommended on the bottle.
This is a great light salad. I did not boil my noodles because they were fully soft after the 20 mins of soaking. I used extra pepper oil to increase flavor on what could be a somewhat bland dressing.
This recipe came up as I was looking for an interesting way to use leftover seared ahi. I substituted the tuna for the tofu called for in the recipe. It worked splendidly — even better than the tuna dish I had served to guests the night before.
- sauce is bland and oily… tasted like a weird vinaigrette. Added lots of peanut butter and soy sauce and it turned ok… - tiny portion sizes. Use 2x the noodles and a full 14oz package tofu to feed 2-3 adults. The recommended technique for tofu is good though
I added 2 Tbs of peanut butter to the dressing and used canola oil, which made it creamy and even more nutty. Also added shaved carrots and radishes. Any fresh veggie would be a great addition!
Advertisement