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Noodles with Pressed Tofu
By Chef Martin Yan


8 ounces Dried Bean Thread Noodles

1/2 cup lemon juice - freshly squeezed
1/3 cup Cooking Oil
1/4 cup Sugar
3 tablespoons Ginger Root finely chopped
2 tablespoons Soy Sauce
4 teaspoons Sesame Oil
2 teaspoons Chopped Garlic finely chopped
1 teaspoon Chile Sauce
1/2 teaspoon White Pepper
4 1/2 ounces organic tofu - pressed presses and cut into matchsticks
1/2 Red onion thinly sliced
1 Japanese Cucumbers cut into matchstick pieces
1 Organic Carrots cut into matchstick pieces
1/2 cup Unsalted Roasted Peanuts


Soak the bean thread noodles in warm water to cover until softened, about 30 minutes, then drain. Bring a pot of water to a boil. Add the noodles and cook for 3-4 minutes. Drain and rinse with cold running water. Drain again. Cut the noodles in half.

Combine the dressing ingredients in a bowl.

Place the noodles, tofu, onion, cucumber, and carrot in a bowl; toss to combine. Add the dressing and toss to coat. Sprinkle with the peanuts and serve.