a list of recipes > Asian Tofu Noodle salad

Asian Tofu Noodle salad

Ingredients:

Marinade:

1/2tsp Coriander Seed
2 Cloves
2 Cardamom pods
2 "ray" segments of an Star Anise Seed
100 grams fresh minced Ginger or 1 tsp ground dry Ginger.

1/4 cup Apple Cider Vinegar
1/8 cup Peanut Oil (Note: be careful not to use too much oil.)
1/4 cup Soy Sauce
1/4 cup Honey

Protein:

1 lb Extra Firm Tofu drained and cut into 1/2" cubes
1 - 10oz Bag frozen Green Peas thawed in microwave

or substitute the Tofu and Green Peas with

1 - 16oz Bag of frozen Mukimame (previously shelled Edamame) thawed in microwave

Vegetables:

1 cup chopped Scallions with lots of greens
1 cup julienned Carrots
1 cup julienned Sweet Red and or Yellow Peppers

Noodles:

1 lb Whole Wheat or Vegetable infused thick Spaghetti noodles

Preparation:

Grind the spices and place in a large mixing bowl.

Add the vinegar, peanut oil, soy sauce, and honey to the spices, and mix to form a marinade.

Place the cubed tofu in the marinade and let it soak while you cook the noodles and prepare the vegetables.

Boil water to cook the noodles.

Add the scallions, carrots, peppers, and green peas to the tofu and marinade. Mix the combination gently.

Cook the noodles al dente. Rinse the noodles and place them in the mixing bowl over the marinade, tofu, and vegetables. The noodles will continue to soften while the salad is curing, so make sure the noodles do not get over cooked.

Gently mix the noodles to distribute the ingredients. Put the mixture in the refrigerator and let the flavors blend.

Serve when you can not wait any longer.