Saturday, June 15, 2013

Recipe // Sesame Chili Asian Noodle Salad with Ginger Pickled Vegetables and Baked Tofu

The latest bon appétit magazine got us salivating over Asian noodle salad combinations and after a day trip to Point Reyes we wanted to do something simple and fresh for dinner.  

We took inspiration from the magazine but ultimately made it our own by adding in some marinated tofu and changing up the dressing.  

Sesame Chili Asian Noodle Salad with Ginger Pickled Vegetables and Baked Tofu
(Serves 2) 


1/2 pound            rice noodles, cooked and then rinsed in cold water

For the Dressing:
1/4 cup                tahini
3 tablespoons     rice vinegar
3 tablespoons     soy sauce 
1 teaspoon          chili oil 
2 teaspoons        sesame oil 
1 teaspoon          brown sugar 
2 each                 garlic cloves, minced
1 teaspoon          black or toasted sesame seeds
                            lime juice, to taste
                            chili flakes, to taste
For the Tofu:
1/2 package        firm or extra firm tofu, diced 
1/4 cup                soy sauce 
1 teaspoon          togarashi 
1 teaspoon          chili oil
2 teaspoons         sesame oil 
1 teaspoon           rice vinegar 

For the Vegetables:
3 tablespoons       fish sauce 
3 tablespoons       lime juice 
1 tablespoon         sugar 
2 teaspoons           fresh ginger, minced
2 tablespoons        rice vinegar 
1/2 cup                   carrots, julienne 
1/2 cup                   cucumbers, thinly sliced
1/2 cup                   red pepper, julienne 
1/2 cup                   snap peas, cut into thirds on a bias 

For Garnish:
1/4 cup                   scallions, thinly sliced (green parts only) 
                                crushed peanuts 

Prepare the dressing:

In a small bowl whisk all ingredients together until well combined and smooth, set aside. 

Prepare the tofu and the vegetables:

Set your oven to 350.  In a medium-sized bowl, whisk together all ingredients for the marinade and add diced tofu.  Cover and let sit in the fridge for at least 20 minutes or overnight.  

While the tofu is marinating, combine all pickling ingredients in a medium-sized bowl and add carrots, cucumbers and red peppers to the pickling liquid.  Cover and let sit in the fridge for 15 minutes or longer.  You want the flavor to infiltrate the vegetables while keeping them crisp.  

After the tofu is finished marinating, set pieces on a baking sheet and bake in the oven for 20 minutes.  Crisp up the pieces by broiling them on high after baking.  Set aside.  


Toss the cold rice noodles with the sesame chili dressing along with the baked tofu, pickled vegetables and scallions.  Garnish with crushed peanuts and whole leaves of cilantro (the more cilantro the better in our opinion) and serve.  

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