Thai Noodle Salad

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Thai Noodle Salad

 

one 375 g (13 oz) packet rice stick noodles

two 320 g (11 oz) packets hard tofu, cut into 1 cm (3/8 " ) cubes

 

3 to 4 tomatoes, cut into wedges

1 cucumber, sliced

1 1/2 cups green onions, white & green parts, sliced

1/2 cup cilantro (coriander) -OR- flat leaf parsley, chopped

1 cup roasted peanuts. chopped

 

 

Tofu Marinade:

 

90 ml (3 fl oz) lemon juice

60 ml (2 fl oz) Bragg's liquid aminos (-OR- GF soy sauce)

4 tsp palm sugar

2 cloves garlic crushed

1 tsp lime juice (optional)

2 tsp chicken-style bouillon powder

 

 

Dressing:

 

90 ml (3 fl oz) lemon juice

60 ml (2 fl oz) Bragg's liquid aminos (-OR- GF soy sauce)

4 tsp palm sugar

2 cloves garlic crushed

1 tsp lime juice (optional)

2 tsp chicken-style bouillon powder

 

 

 

1. Whisk all marinade ingredients together in a bowl. Add tofu. Toss

to coat. You may leave tofu in the fridge at this stage and allow to

marinate for a few hours or you can cook it immediately.

 

2. In a lightly oiled fry pan, saute tofu in the marinade until nicely

browned all over.

 

3. Cook noodles as per packet instructions. Cool under cold running

water. Snip into around 6 " (15 cm) lengths.

 

4. Whisk together all dressing ingredients.

 

5. In a large serving bowl, toss together cooked tofu, noodles,

remaining fresh ingredients and dressing.

 

6. Serve and enjoy.