Chef Martin Yan
Noodles with Pressed Tofu
Noodles with Pressed Tofu
Rated 5.0 stars by 1 users
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
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1 teaspoon chili 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 cucumber, cut into matchstick pieces
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1 organic carrot, 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.
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
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