Fried Tofu Salad

Name: Fried Tofu Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 oz egg noodles; 1 piece English (hothouse) cucumber thinly sliced; 1 piece red bell pepper seeded and sliced; 1 cup fresh bean sprouts rinsed; 3 tbsp Scallions, thinly sliced; 2 tbsp sesame seeds toasted; 3 tbsp vegetable oil; 6.5 oz firm tofu cut into 1" cubes; 2 cloves garlic; 1 piece fresh ginger - (1" long) peeled; 6 tbsp crunchy peanut butter; 1 tbsp sesame oil; 3 tbsp rice wine; 1 tbsp Worcestershire sauce; 3 teaspoon Brown Sugar; 5 tbsp chicken stock

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Pantoh_Together

Prep30 min

Cook10 min

Total40 min

Servings4

Difficultyeasy

Dinner / SupperLunch

Ingredients

8 ozegg noodles
1 pieceEnglish (hothouse) cucumber thinly sliced
1 piecered bell pepper seeded and sliced
1 cupfresh bean sprouts rinsed
3 tbspScallions, thinly sliced
2 tbspsesame seeds toasted
3 tbspvegetable oil
6.5 ozfirm tofu cut into 1" cubes
2 clovesgarlic
1 piecefresh ginger - (1" long) peeled
6 tbspcrunchy peanut butter
1 tbspsesame oil
3 tbsprice wine
1 tbspWorcestershire sauce
3 teaspoonBrown Sugar
5 tbspchicken stock

Instructions

1
Cook noodles as directed on package. Drain and allow to cool.
2
In large bowl, combine cucumber, bell pepper, bean sprouts, scallions and sesame seeds. Cover and chill for 30 minutes.
3
In wok or frying pan over medium-high heat, warm oil. Add tofu and cook, stirring constantly, until golden, 3 to 4 minutes. Drain on paper towels and allow to cool.
4
Add tofu and noodles to bowl. Add dressing and toss until well combined.
5
To make dressing, place garlic, ginger, peanut butter, sesame oil, rice wine, Worcestershire sauce, sugar and stock in food processor. Process 10 seconds.
6
This recipe yields 4 servings.