Roasted marinated tofu noodle salad
1 tofu block
For the Marinade
2 tablespoons peanut butter
2 tablespoons soy sauce
1 teaspoon grated ginger
1 tablespoon minced garlic
2 tablespoons sesame oil
For the salad
1/2 cup dried rice vermicelli noodlesVegetable oils2 cups bean sprouts1 large carrot (julienned)1 seedless cucumber (julienned)6 leaves romaine lettuce (finely julienned)Mint
Cilantro
For the dressing
1⁄4 cup honey 1⁄4 cup vegetable oil 1⁄4 cup rice wine vinegar 1 tablespoon soy sauce 1 teaspoon sesame oil 1 tablespoon peanut butter 1⁄2 teaspoon salt 1 tablespoon fresh ginger, minced 1 garlic clove, minced
In a medium bowl, combine all the marinade ingredients, and cubed tofu, set aside at room temperature for 30 mins to 1 hour while you prepare the other salad ingredients.
Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.
Mix all the dressing ingredients and set aside.
To assemble the salad, combine the rice noodles with bean sprouts, julienned carrots and cucumber, romaine lettuce, mint, and cilantro. Cooled tofu and add to the salad. Serve with the peanut ginger dressing. #lowcarb #healthy