Thai Noodle Salad with Sautéed Tofu

This colorful salad is a zesty one-dish meal. Leftovers are great chilled or at room temperature. Draining tofu under a weight expels moisture, making the sautéed tofu crisp. For a pronounced nutty flavor, use roasted peanut oil.

Yield: 6 servings (serving size: about 2 cups)

Ingredients

• Tofu:
• 3/4  pound  firm water-packed tofu, drained
• 2  tablespoons  fresh lime juice
• 1  tablespoon  low-sodium soy sauce
• 1  tablespoon  chili garlic sauce (such as Lee Kum Kee)
• 1  teaspoon  sugar
• 2  teaspoons  grated peeled fresh ginger
• 1/2  teaspoon  crushed red pepper
• 2  garlic cloves, minced
• 1  tablespoon  peanut oil
• 
  Noodles:
• 3/4  pound  uncooked rice vermicelli
• 
  Dressing:
• 1/4  cup  fresh lime juice
• 3  tablespoons  chili garlic sauce (such as Lee Kum Kee)
• 2  tablespoons  low-sodium soy sauce
• 2  tablespoons  peanut oil
• 1  tablespoon  Thai fish sauce (such as Three Crabs)
• 2  teaspoons  sugar
• 2  teaspoons  grated peeled fresh ginger
• 1/4  teaspoon  salt
• 1/4  teaspoon  crushed red pepper
• 
  Remaining ingredients:
• 2  cups  thinly sliced romaine lettuce
• 1  cup  shredded carrot
• 1/2  cup  chopped fresh cilantro
• 1/4  teaspoon  salt

Preparation

1. To prepare tofu, cut tofu into 3/4-inch-thick slices. Arrange tofu slices in a single layer on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels; cut into 3/4-inch cubes. Combine tofu, 2 tablespoons juice, and next 6 ingredients (through garlic) in a zip-top plastic bag. Seal and marinate at room temperature 2 hours, turning bag occasionally.

2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan, swirling to coat; heat 30 seconds. Remove tofu from bag; discard marinade. Add tofu to pan; sauté 5 minutes or until crisp, carefully turning to brown all sides. Remove from heat.

3. To prepare noodles, while tofu marinates, place vermicelli in a large bowl. Cover with boiling water. Let stand 20 minutes or until tender. Drain and rinse under cold water; drain well. Set noodles aside.

4. To prepare dressing, combine 1/4 cup juice and next 8 ingredients (through 1/4 teaspoon red pepper), stirring with a whisk.

5. Combine vermicelli, lettuce, and remaining ingredients in a large bowl. Add dressing; toss well to combine. Top with tofu.

Nutritional Information

Calories:

336 (26% from fat)

Fat:

9.8g (sat 1.5g,mono 5g,poly 2.8g)

Protein:

10.3g

Carbohydrate:

57.2g

Fiber:

2.4g

Cholesterol:

0.0mg

Iron:

2.5mg

Sodium:

794mg

Calcium:

132mg