Saturday, February 26, 2011

Thai Tofu Noodles

Okay...first of all...dont' let tofu scare you.

It's not bad.

It's actually pretty good.

This dish is one of those where tofu earns it's rightful place in your next dinner.

But...if you're picky or scared..chicken will be a fine substitue.

WARNING: This is a VERY spicy dish. I mean really.

My husband and I can tolerate a lot of heat when in our food.

I even left out the red pepper flakes when making this and it was still spicy...the "my nose is running while I eat this...but it's too good to stop" kind of spicy.

So...if you're not into spicy meals...skip this one. We won't be offended...promise.

Also...the garlic chili sauce and the noodles were found in my local grocery store in the asian food section...most places should cary both.

It comes together pretty quickly..which is nice.

I also looked typed in the nutritional info for you...since it IS from a "light cooking" cook book.

Shocking coming from me...I know.



Thai Noodle Salad with Saute Tofu (from Cooking Light)

3/4 pound firm water-packed tofu, drained
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon chili garlic sauce (such as Lee Kum Kee)
1 teaspoon sugar
2 teaspoons grated peeled fresh ginger
1/2 teaspoon crushed red pepper
2 garlic cloves, minced
1 tablespoon peanut oil

3/4 pound uncooked rice vermicelli

1/4 cup fresh lime juice
3 tablespoons chili garlic sauce (such as Lee Kum Kee)
2 tablespoons low-sodium soy sauce
2 tablespoons peanut oil
1 tablespoon Thai fish sauce (such as Three Crabs)
2 teaspoons sugar
2 teaspoons grated peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon crushed red pepper

Remaining ingredients:
2 cups thinly sliced romaine lettuce
1 cup shredded carrot
1/2 cup chopped fresh cilantro
1/4 teaspoon salt

1. To prepare tofu, cut tofu into 3/4-inch-thick slices. Arrange tofu slices in a single layer on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels; cut into 3/4-inch cubes. Combine tofu, 2 tablespoons juice, and next 6 ingredients (through garlic) in a zip-top plastic bag. Seal and marinate at room temperature 2 hours, turning bag occasionally.

2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan, swirling to coat; heat 30 seconds. Remove tofu from bag; discard marinade. Add tofu to pan; sauté 5 minutes or until crisp, carefully turning to brown all sides. Remove from heat.

3. To prepare noodles, while tofu marinates, place vermicelli in a large bowl. Cover with boiling water. Let stand 20 minutes or until tender. Drain and rinse under cold water; drain well. Set noodles aside.

4. To prepare dressing, combine 1/4 cup juice and next 8 ingredients (through 1/4 teaspoon red pepper), stirring with a whisk.

5. Combine vermicelli, lettuce, and remaining ingredients in a large bowl. Add dressing; toss well to combine. Top with tofu.

Nutritional Information
Calories: 336 (26% from fat)
Fat: 9.8g (sat 1.5g,mono 5g,poly 2.8g)
Carbohydrate: 57.2g
Fiber: 2.4g
Cholesterol: 0.0mg
Iron: 2.5mg
Sodium: 794mg
Calcium: 132mg

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