RICE NOODLE SALAD WITH CRISPY TOFU AND LIME-PEANUT DRESSING
Unrefined expeller-pressed peanut oil contributes a wonderful nutty flavor to this dressing
Provided by Martha Rose Shulman
Categories dinner, easy, quick, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place the rice threads in a large bowl and cover with hot water. Let sit for 20 minutes while you prepare the other ingredients.
- Heat a medium skillet over medium-high heat for 2 minutes and add 1 tablespoon peanut oil, canola oil or rice bran oil. When the oil is hot, add the tofu and saute on both sides until golden brown. Remove from the heat and allow to cool. Cut in matchsticks.
- Bring a medium pot of water to a boil. Add salt to taste if desired. Drain the noodles and add to the boiling water. Boil 1 minute, then drain, rinse briefly with cold water, and using a scissors, cut into manageable lengths. Transfer to a salad bowl and add the tofu, red pepper, chives, cilantro, lettuce and half the peanuts.
- Whisk together all of the dressing ingredients in a small bowl or measuring cup. Pour over the noodles and toss together. Sprinkle the remaining peanuts over the top and serve.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams
TOFU WITH PEANUT-GINGER SAUCE
Tofu and vegetables get a dramatic lift from a spicy peanut sauce. Serve with a cucumber salad for a low-calorie, nutrient-packed vegetarian supper.
Provided by Stacy Fraser
Categories Healthy Thai Vegetarian Recipes
Time 25m
Number Of Ingredients 12
Steps:
- To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
- To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
- Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
- Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 11.3 g, Fat 13.9 g, Fiber 3.3 g, Protein 12.4 g, SaturatedFat 2.3 g, Sodium 178.8 mg, Sugar 4.9 g
VEGAN TOFU BOWLS WITH COCONUT RICE, CUCUMBER SALAD AND PEANUT SAUCE
This fragrant rice bowl brings the heat! Crispy tofu and a spicy, fresh cucumber salad combined with flavors found throughout Southeast Asia such as basil, mint, cilantro and chile are served on a bed of sweet and fluffy coconut rice.
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Toss the tofu and cornstarch together in a medium bowl until evenly coated. Arrange the tofu cubes on the prepared baking sheet and bake until golden, about 20 minutes, flipping halfway through.
- Meanwhile, combine the rice, coconut milk, 1 cup water and 1/2 teaspoon salt in a small saucepan and bring to a boil over high heat. Lower the heat to a simmer, cover and cook until the liquid is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Add the agave and fluff with a fork. Set aside.
- Combine the basil, cilantro, mint, cucumber, peanuts, rice vinegar, lime juice and chile in a small bowl. Stir and season with salt to taste. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the carrots and cook until tender, stirring and flipping occasionally, 6 to 8 minutes.
- Divide the rice evenly among bowls, top with the carrots, red cabbage and tofu. Drizzle with the peanut sauce and add a spoonful of the cucumber salad. Drizzle with sriracha and serve.
TOFU RICE SALAD
Make and share this Tofu Rice Salad recipe from Food.com.
Provided by Katzen
Categories Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Marinate tofu in soy sauce, garlic, ginger and cayenne pepper for 30 minutes to 24 hours (alternatively, marinate in a favourite szechuan, teriyaki, or stir fry sauce).
- Whisk rice vinegar, olive oil, and pepper together.
- Steam broccoli and snow peas briefly until tender-crisp.
- Toss everything together and refrigerate until cold.
- (You can use any vegetables you like, just steam the harder ones to tender-crisp).
Nutrition Facts : Calories 349.4, Fat 16.5, SaturatedFat 2.6, Sodium 1362.1, Carbohydrate 39.5, Fiber 5.1, Sugar 3.5, Protein 13.7
VIETNAMESE RICE NOODLE SALAD WITH GRILLED TOFU
This looks a bit lengthy but its really not that complicated. This may be one of the greatest things I have ever cooked up. This recipe comes from Isa Chandra Moskowitz's book Appetite for Reduction - 125+ fast & filling low-fat vegan recipes. She describes it perfectly: "Silky rice noodles, cool cucumbers, and refreshing mint are spiced up with chili garlic sauce". Serve with extra lime wedges & more chili garlic sauce.
Provided by Mindelicious
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Put water onto boil for the noodles.
- Prepare the dressing by mixing all the ingredients together and stir vigorously, set aside.
- Slice the tofu into 8 equal pieces widthwise then slice those rectangles corner to corner to form long triangles. Place in a single layer on a large plate and pour 6 tbsp of the dressing over top along with the soy sauce. Let marinate while you prepare everything else.
- Your water should be boiling so add the noodles and cook accordingly to the package directions.
- While the noodles are cooking prep all the veggies if that still needs to be done.
- The noodles should be ready so drain them and run under cold water for about a minute to cool them down. Add all the veggies, greens, and mint to the noodles, combining well (use your hands if need be) and set aside.
- Combine the gremolata ingredients in a small bowl, set aside.
- Heat a cast iron grill or skillet over medium high heat, spray with nonstick cooking spray and grill the tofu on each side for about 4 minutes or until it starts to brown. Add the excess marinade to the noodles.
- Assembly: Scoop the noodles into 6 bowls, add 2-3 pieces of tofu on the side of each bowl and sprinkle with the gremolata. Serve with extra lime wedges and extra chili garlic sauce.
Nutrition Facts : Calories 237.4, Fat 5.7, SaturatedFat 1, Sodium 457.3, Carbohydrate 39.2, Fiber 3, Sugar 2.8, Protein 9
TOFU SATAY WITH PEANUT SAUCE
Indonesian-style vegan satay marinade seasons skewered chunks of tofu before they're grilled. Serve with peanut sauce to replicate this Asian street food as an appetizer or, if desired, serve over rice for a meal.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
- Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
- Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
- Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
- Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 19.9 g, Fat 22.9 g, Fiber 2.5 g, Protein 13.2 g, SaturatedFat 11.8 g, Sodium 1325 mg, Sugar 11.9 g
RICE SALAD WITH PEANUTS AND TOFU
With a little advance preparation, this spicy salad can be made in 30 minutes. You can cook the two kinds of rices together if you soak the red rice for an hour first; the antioxidant-rich pigment from the red rice will bleed into the white rice, turning it an attractive pale rusty color, which is nice. The marinade and the rice will keep for about 3 days in the refrigerator. The baked tofu will also keep, in the marinade, for a couple of days.
Provided by Martha Rose Shulman
Categories lunch, quick, salads and dressings, appetizer, main course
Time 30m
Yield Serves 6 to 8
Number Of Ingredients 24
Steps:
- Combine the two kinds of two rices in a medium saucepan. Add water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes, until rice is tender and all of the liquid in the pan has been absorbed. Remove from heat. Remove lid, place a clean dishtowel across the pan (not touching the rice) and return lid to the pan. Let sit undisturbed for 15 minutes or longer. Remove lid and towel, transfer to a bowl and allow to cool. Add cilantro, peanuts, peas, scallions or chives and chiles and toss together.
- While rice is cooking, preheat oven to 375 degreesºF. Line a sheet pan with parchment. Pat tofu dry with paper towels and cut laterally into 4 equal squares, then cut squares into strips.
- In a large, wide bowl whisk together soy sauce, ginger, garlic, shallot, cumin, cayenne, honey or agave nectar, 2 teaspoons of the lime juice, 3 tablespoons of the grape seed or canola oil, and cilantro to taste. Pat each square of tofu dry with paper towels, then dip into marinade, making sure to coat both sides. Transfer to baking sheet. Do not drain the marinade.
- Bake tofu for 10 to 15 minutes, until the edges are just beginning to color and marinade sets on the surface. Remove from heat.
- Add remaining lime juice to the marinade and whisk in remaining oil. Add to rice mixture and toss.
- Line a platter or wide bowl, or individual plates with lettuce leaves and top with rice mixture. Lay tofu strips on top, garnish with avocado slices, black sesame seeds if desired, and cilantro, and serve.
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Ratings 1Calories 167 per servingCategory Healthy Tofu Recipes
- To prepare dressing: Combine peanut butter, soy sauce, vinegar, sesame oil, black bean-garlic sauce, ginger, chile-garlic sauce (or Sriracha), sugar, garlic and ground peppercorns in a medium bowl; whisk until well combined.
- To prepare salad: Combine tofu, cucumber and 3/4 cup cilantro in a large bowl. Add 2 tablespoons of the dressing; toss until well coated. Cover and refrigerate for 30 minutes.
- To serve, transfer salad to a serving bowl. Drizzle with the remaining dressing. Top with peanuts, scallions and the remaining cilantro.
PEANUT AND TOFU NOODLE SALAD - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 20 minsCategory MainsCalories 609 per serving
- 1 Mix all the dressing ingredients together in a large bowl, or blitz them in a small food processor if you want the dressing to be smooth, then toss the cherry tomatoes, lime zest and juice into the dressing. Once combined, add the herbs, rhubarb, if using, and spring onions.
- 2 Put the rice noodles in a pan of boiling water (off the heat) and cover for 5 min (or cook according to the pack instructions). Drain, cool and toss through the salad.
- 3 Heat the sesame oil in a small frying pan over a low-medium heat, add the tofu and brown it on both sides until crisp on the outside and soft within. Remove from the pan and slice into 3cm cubes.
- 4 Toast the sesame seeds in a dry pan for 30 sec, then scatter them over the salad with the fried tofu and serve.
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- Put the tofu into a small bowl with 2 teaspoons soy sauce and let the tofu marinate for 15 minutes or longer. Once marinated, grill the tofu. I do this in a grill pan, but you could do it on a BBQ, or if you don't have access to either, heat a bit of oil in a frying pan and fry for a couple minutes on each side, until golden and crispy.
- Layer all the veggies into the bowl, cabbage, carrot, cucumber, radishes, red pepper, scallions, cilantro, and peanuts. Top with the grilled tofu.
- Make the peanut dressing by mixing all of the dressing ingredients together in a small bowl. Dress the salad to taste.
COZY WINTER SALAD WITH CRISPY TOFU AND RICE - NOURISHED BY ...
From nourishedbycaroline.ca
5/5 (1)Category SaladCuisine VeganTotal Time 1 hr
- Start by cooking your rice if you don't have leftover cooked rice. Add 1 cup of rice and 2 cups of water to a small saucepan. Bring to a boil. Simmer over low heat for 40 minutes, covered. Remove from heat and let steam, covered, for 10 minutes. You can also follow the box instructions for the specific rice you're using.
- Meanwhile, cut the tofu into 10 slices and cut each slice in half to make triangles. You can also cut the tofu in any shape that you like. Press the tofu for 15-20 minutes using a tofu press or wrap the tofu with a clean towel. Place a cutting board on top of the covered tofu and top with heavy books.
- While the tofu is pressing, prepare the dressing. In a small food processor or blender, blend all the dressing ingredients until smooth. Set aside.
- Once the tofu is done pressing, add it to a medium mixing bowl, along with the garlic powder, salt and 1 tablespoon of olive oil. Carefully toss to coat the tofu.
RICE BOWL RECIPE (WITH MANGO SALAD, CRISPY TOFU AND PEANUT ...
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Category LunchTotal Time 45 mins
- Press the water out by placing the tofu on a dishtowel, covering with a second towel, then placing a chopping board on top, followed by something heavy (I use my food processor).
TOFU KALE SALAD WITH COCONUT PEANUT ... - RUNNING ON REAL FOOD
From runningonrealfood.com
5/5 (3)Total Time 30 minsCategory Main DishCalories 275 per serving
- Heat a non-stick skillet over medium heat. Cut the tofu into cubes, slabs or triangles and toss with the garlic powder, salt and pepper.
- Bring a pot of water to a boil stovetop to prepare for steaming the broccoli. Use a steaming basket to steam the chopped broccoli for 5 minutes until bright green and tender but still crisp. If you don’t have a steaming basket, bring about 1/2 inch of water to a boil in a skillet then add the broccoli, cover and steam for 5 minutes. It’s ok to use any other method of cooking the broccoli or even leave it raw but I prefer it lightly cooked.
- Add all of the sauce ingredients to a blender or use an immersion blender in a container and blend until smooth and creamy. If needed, add water 1 tsp at a time to adjust the consistency. You may not need any water to thin, it depends on the coconut milk used. The sauce should be thick and creamy but pourable.
PEANUT NOODLE SALAD WITH SESAME TOFU - THIS SAVORY VEGAN
From thissavoryvegan.com
5/5 (3)Total Time 50 minsCategory Lunch, Main CourseCalories 494 per serving
- Remove the tofu from the package and place between two plates to press. Allow it to sit for 20-30 minutes, draining the liquid as needed.
- While the tofu is pressing, prepare the veggies and noodles. Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions. Drain and rinse with cold water. Add the noodles to a large bowl with a drizzle of sesame oil. Cut all of the veggies and add to the noodles. Toss to combine.
- Add all of the peanut sauce ingredients to a food processor or blender and blend until combined. Taste and adjust seasoning as needed. Set aside.
- Combine the corn starch, sesame oil, soy sauce and sriracha in a shallow dish. In a separate dish, add a layer of everything but the bagel seasoning. Cut the tofu into squares, blocks or triangles and add to the marinade. Coat on both sides then transfer to the bagel seasoning and coat on both sides.*
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From runningonrealfood.com
5/5 (7)Total Time 30 minsCategory SaladCalories 362 per serving
- If you don’t have brown rice prepared, start cooking that now as it will need about 45 minutes to cook. Use white rice for a faster option, or sub with whole-grain pasta, noodles, farro or quinoa.
- Chop the tofu into triangles, slabs or cubes then toss with the tofu ingredients. Place on a baking tray lined with parchment paper (optional but easier clean up!) and bake for 30 minutes until starting to brown and crisp. I like to flip it after 20 minutes but its’ not totally necessary to do so. For extra crispiness, see notes on pressing the tofu first.
- To make the dressing, add all the dressing ingredients to a blender or food processor, or use and immersion blender and mix until smooth and creamy. If you don’t have a blending method, sub the garlic with 2 tsp garlic powder and whisk everything together until smooth and creamy. You may need a little water to adjust the consistency of the sauce. If so, add water 1 tsp at a time until you have a thick but pourable sauce.
VIETNAMESE NOODLE SALAD WITH CRISPY SESAME TOFU AND PEANUT ...
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5/5 (4)Estimated Reading Time 7 minsServings 4
- *Note: The crispy tofu recipe was originally published here on the blog in 2017. So this is an updated version with step-by-step photos included (see above).
- Drain the tofu and wrap in kitchen paper to press out the excess liquid (see the video in this recipe for visual instruction).
- Combine the soy sauce (or tamari), rice vinegar, maple syrup, sesame oil, and grated ginger in a bowl.
- In a small bowl, mix the ground flax or chia seeds with ¼ cup water and set aside for 5 minutes to thicken. (Alternatively, use just soy milk).
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From vegangela.com
4.7/5 (6)Estimated Reading Time 2 minsCategory Salad
- Remove peel and white pith from orange. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.
- Add lime juice, oil, and vegan fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.
- Bring rice and 1 1/4 cups + 2 tbsp water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
- Place mango and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.
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Reviews 43Calories 548 per servingCategory Dinner
- Press liquid out of the tofu. Cube tofu and toss (gently) with the cornstarch until coated. Arrange on a baking sheet lined with parchment. Arrange broccoli and peppers on another baking sheet. Drizzle all with olive oil and salt. Roast both pans at 425 degrees for 20-30 minutes, until tofu is slightly crisped and broccoli is roasty and delicious.
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5/5 (15)Total Time 30 minsCategory Main MealCalories 258 per serving
- In a small bowl, mix the cornflour and spices. Chop the tofu into cubes and gently toss them in the spice mixture.
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FORBIDDEN RICE SALAD WITH CURRY TOFU - ALIVE MAGAZINE
From alive.com
Cuisine AsianTotal Time 55 minsCategory SaladCalories 576 per serving
- In medium saucepan, place rice, 2 cups (500 mL) water, and a pinch of salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until rice is tender and water has absorbed, about 30 minutes. Let sit, covered, for 5 minutes and then gently fluff with fork. Spread rice out on rimmed baking sheet and let cool.
- Line cutting board with a couple sheets of paper towel. Top with tofu and a couple more paper towels. Place another cutting board or other flat object on top, and press gently to extract excess liquid from tofu. Turn tofu block on its side and slice in half lengthwise. Season both sides with curry powder and salt.
- In skillet over medium-high, heat 1 Tbsp (15 mL) oil. Add tofu to pan and heat until golden and crispy, about 3 minutes. Flip and heat until golden and crispy on other side. When cool enough to handle, slice tofu into 1 in (2.5 cm) cubes.
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PEANUT TOFU NOODLE BOWLS - BUDGET BYTES
From budgetbytes.com
4.8/5 (18)Total Time 50 minsCategory Dinner, Lunch, Main CourseCalories 534 per serving
- Start by pressing the tofu. Remove the tofu from the package, then place it on a rimmed baking sheet. Place a cutting board, plate, or another flat object over top, then place something heavy on top of that, like a cast iron skillet or a pot of water. Let the tofu sit with the weight on top for about 30 minutes to press the excess moisture out of the tofu.
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- After the tofu has been pressing for about 30 minutes, pour off the excess water from the baking sheet. Transfer the pressed tofu to a cutting board, and cut the block into ½-inch cubes.
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