Thai Noodle Salad with Sautéed Tofu

From April 2008 Cooking Light magazine.  Recipe here. This was REALLY good and very easy.  It tasted a lot like a spring roll, only without the wrapper.  The only thing to be aware of is that the tofu has to marinate for 2 hours before cooking, so be forewarned that, although the hands-on time investment is pretty small, this is not a recipe that can be thrown together at the last minute. I cut the amount of chili-garlic paste in the dressing down from 3 Tbsp to 2 Tbsp (and didn’t even use all of the dressing) and it was still pretty spicy.  Definitely still edible, but if your kids/family are spice-sensitive, I’d cut it back even more.  If you love the hot stuff, this is definitely your kind of dish.  Hubby LOVED it.  It would be great with some chopped peanuts sprinkled over the top of it.  Chopped cucumber would be a nice addition, too.

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