Cold Noodle Salad with Silken Tofu
Cold noodle salad with silken tofu, refreshing veggies, caramelized ginger and shallots, and peanuts.
Ingredients
- 150 grams rice noodles of choice
- 1 package (350g) of silken tofu
- ½ cucumber, julienned
- 1 medium carrot, julienned
- 4 stalks of green onions (greens and whites), thinly sliced
- ½ tbsp lime juice
- 1.5 tbsp sesame oil (divided)
- 1.5-2 tbsp tamari or soy sauce
- ¼ tsp black pepper
- ¼ tsp red chili flakes
- 1 shallot, thinly sliced
- 1 tbsp arrowroot starch or cornstarch
- 1 inch ginger, thinly sliced
- ¼ cup peanuts
- mint for garnishing
Instructions
- Cook the rice noodles according to package instructions. Rinse with cold water to prevent further cooking and set aside.
- Cut tofu into one-inch cubes. Mix lime juice, ½ tbsp of the sesame oil, tamari or soy sauce, pepper, and chili flakes in a bowl. Coat the silken tofu in this sauce.
- Cut the shallot and coat with arrowroot starch or cornstarch.
- Heat 1 tbsp sesame oil in a pan over medium heat. Add the ginger and shallots. Stir frequently until slightly caramelized, so about 5-7 minutes. Add peanuts and stir together until the peanuts are toasted.
- In a larger bowl, add the silken tofu, veggies, and noodles. Combine well and top with shallots, ginger, peanuts, and mint leaves.