Chef Martin Yan
Noodles with Pressed Tofu
Category
Entree
Servings
2 - 4 servings
Prep Time
45 minutes
Cook Time
5 minutes
Author:
Chef Martin Yan
Ingredients
-
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 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
Dressing
Directions
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.
Filed in:
Chopped Garlic,
Entree,
Ginger Root,
Hatch Red Chile Sauce,
Japanese Cucumbers,
lemon juice,
Noodles with Pressed Tofu,
Organic Carrots,
Organic Red onion,
organic tofu
