Thai Noodle Salad with Tofu and Sesame-Free Dressing

Instructions

1. 1Cook the about 225 g of rice noodles in a large pot of boiling water until tender, following the package directions. Drain the noodles and rinse them immediately under cold running water to stop the cooking process and prevent sticking. Set the cooled noodles aside.
2. 2While the noodles cook, prepare the about 450 g of firm tofu. Place the tofu between layers of paper towels or clean kitchen towels and press down firmly to remove as much excess water as possible. Cut the pressed tofu into about 2.5 cm cubes.
3. 3Heat 2 tablespoons of vegetable oil in an approximately 30 cm skillet over medium-high heat (400°F / 200°C). Carefully add the tofu cubes to the hot skillet in a single layer. Cook for 10-15 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides. Remove the crispy tofu from the skillet and set it aside.
4. 4Prepare the vegetables for the salad. Thinly slice the 1 medium red bell pepper into strips. Peel the 1 large carrot and cut it into thin matchsticks (julienne). Trim the ends of the 1 medium cucumber and cut it into thin matchsticks (julienne).
5. 5Make the dressing. In a medium bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons soy sauce, 2 tablespoons maple syrup, 2 tablespoons sunflower seed butter, 2 tablespoons lime juice, and 1 teaspoon grated ginger until smooth and well combined.
6. 6Assemble the salad. In a large bowl, combine the cooked and cooled about 225 g rice noodles, the crispy tofu, the sliced 1 medium red bell pepper, the julienned 1 large carrot, and the julienned 1 medium cucumber.
7. 7Pour the prepared dressing over the ingredients in the large bowl. Toss everything gently to coat evenly with the dressing.
8. 8Serve the Thai Noodle Salad chilled.

Substitutions

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