Asian Rice Noodle Salad with Tofu
Today I made this delightfully light and refreshing Asian rice noodle salad with tofu. It took about 30 minutes or less to prepare and worth every minute.
The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and the prep time is very minimal.
Hope you enjoy this Asian noodle salad as much as I did!
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- 5 oz. dried rice noodles
- ½ cup lime juice
- 3 tbsp low-sodium soy sauce
- 3½ tbs dark brown sugar
- 3 cloves garlic, minced (1 tbsp)
- 1 thai chili or jalapeno, seeded and thinly sliced (I used two but I like spicy)
- 1½ cups thinly sliced purple cabbage or radicchio
- 1½ cups julienned cucumbers
- 1 cup chopped fresh basil
- 6 scallions sliced thin - white part only
- 1 8 ounce packaged tofu, cut into small cubes
- ¼ cup cornstarch
- ¼ cup additional low-sodium soy to marinate tofu
- ½ cup almond slivers
- Place tofu cubes in bowl - cover with ¼ cup soy sauce and let marinate
- Whisk together lime juice, brown sugar, soy sauce, garlic and chile in bowl until sugar is dissolved
- Toss together cabbage, cucumbers, tofu, basil and green onion. Toss with some of the lime mixture until evenly coated.
- Remove tofu from marinade and toss with cornstarch. Over medium heat saute tofu until browned. Add to cabbage mixture and toss. Add more lime mixture if needed.
- Cook noodles according to directions
- Divide noodles among serving plates. Place cabbage tofu mixture on top. Serve sprinkled with nuts.