Vegetarian rice noodle salad.
Ingredients
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 1 pkg tofu cut into 1cm cubes
- 1/3 cup peanut butter
- 2 tbsp soy sauce
- 1 1/2 tbsp rice vinegar
- 1 tsp chili paste for spicier sauce, use 2 tsp
- 1/2 tsp sugar
- 2 red bell pepper cut into thin strips
- 1/2 cucumber chopped
- 3 green onion chopped
- 2 tbsp cilantro chopped
Servings: servings
Instructions
- Soak rice noodles in warm water for 15 minutes then drain.
- Heat 1.5 Tbsp vegetable oil in wok, then toss in tofu and cook until browned on all sides.
- Remove tofu from wok, heat the remaining 1/2 Tbsp of oil, then add soaked rice noodles and cook though. Sprinkle with 1 or 2 Tbsp of water as they cook, to maintain softness. When noodles are done, remove from wok and rinse under cold water. Drain well.
- Meanwhile, combine peanut butter, 1/4 cup water, soy sauce, vinegar, chile paste and sugar in large bowl; whisk until blended. If sauce seems too thick, thin it with a little water; it should have the consistency of cream.
- Add noodles, tofu, bell pepper, cucumber and green onions, and toss well. Sprinkle with cilantro and serve.
Recipe Notes
Adapted from http://www.vegetariantimes.com/recipes/9791