Tofu and Noodle Salad
Every bite of this Chinese-style tofu and wheat noodle salad is bursting with flavor.
1 clove garlic, minced
2 teaspoons fresh ginger, minced
2 green onions minced
1 stalk lemon grass, trimmed and minced
5 tablespoons fresh lime juice
1/4 cup soy sauce
3 tablespoons honey
1 tablespoon Thai chili paste
Salt and freshly ground pepper to taste
6 ounces Chinese wheat noodles
1 teaspoon salt
1 teaspoon sesame oil
1 cup chopped tofu
2 cups fresh bean sprouts
2 cups shredded Napa cabbage (or green cabbage)
2 carrots, cut into julienne
1 cucumber, peeled, halved, and sliced thin
1/4 cup chopped fresh cilantro
- For dressing: Whisk all the ingredients together until well blended. Chill while preparing salad.
- For the salad: Cook the noodles in boiling water until they are soft. Drain and rinse with cold water. Drain well. Place the noodles in a salad bowl and toss with the sesame oil. Add the remaining ingredients and toss with the dressing. Serve immediately.
Makes 4 servings.