dinner · asian
Soy-Maple Tofu Rice Noodle Salad with Herbs & Peanuts
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Instructions
1
Bring 8 cups water to a rolling boil in a large covered pot over high heat for the noodles.
2
While the water heats, drain the tofu, wrap it in a clean kitchen towel, and press it under a few heavy cans.
3
Halve the lime and squeeze its juice into a large serving bowl, then whisk in soy sauce, rice vinegar, and maple syrup for the dressing.
4
Thinly slice the napa cabbage and cut the cucumber into thin half-moons, piling both on top of the dressing without tossing.
5
Thinly slice the green onions, pick and tear the mint leaves, and roughly chop the cilantro, leaving them on the board for topping.
6
Stir the rice noodles into the boiling water, then tip the frozen edamame into a colander set in the sink.
7
While the noodles boil, unwrap the pressed tofu, cut it into 3/4-inch cubes, and toss with cornstarch in a medium bowl until evenly dusted.
8
Heat oil in a 12-inch nonstick skillet over medium-high; while it warms, mince the garlic and stir it with soy sauce, maple syrup, and 1 tbsp water in a small bowl for the glaze.
9
Add the tofu cubes in a single layer once the oil shimmers and sear undisturbed for 4 minutes until the undersides are crisp and golden.
10
While the tofu sears, drain the tender-chewy noodles over the edamame and rinse both under cold running water until cool, then shake dry.
11
Turn the tofu and cook 3 to 4 minutes more until crisp on most sides; meanwhile, roughly chop the peanuts.
12
Lower the heat to medium-low, pour in the glaze, and toss for 1 minute until it bubbles into a sticky, glossy coating, then turn off the heat.
13
Just before serving, add the noodles, edamame, and shredded carrots to the serving bowl and toss until the vegetables and noodles are coated in dressing.
14
Divide the salad between two bowls and top with the warm tofu, green onions, mint, cilantro, and chopped peanuts so the greens stay crisp.
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