Noodles with Pressed Tofu
Category
Entree
Servings
2 - 4 servings
Prep Time
45 minutes
Cook Time
5 minutes
Author:
Chef Martin Yan
Ingredients
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8 ounces Dried Bean Thread Noodles
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1/2 cup lemon juice - freshly squeezed
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1/3 cup Cooking Oil
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1/4 cup Sugar
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3 tablespoons Ginger Root finely chopped
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2 tablespoons Soy Sauce
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4 teaspoons Sesame Oil
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2 teaspoons Chopped Garlic finely chopped
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1 teaspoon Chile Sauce
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1/2 teaspoon White Pepper
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4 1/2 ounces organic tofu - pressed and cut into matchsticks
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1/2 Red onion thinly sliced
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1 Japanese Cucumbers cut into matchstick pieces
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1 Organic Carrots cut into matchstick pieces
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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.