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
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.
TOFU SALAD
To make the tofu extra crispy in this tofu salad recipe, we recommend draining some of the liquid and cooking it in a generous amount of oil at high heat. It takes a little extra time, but it's worth it! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.
Nutrition Facts : Calories 414 calories, Fat 31g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 1129mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 7g fiber), Protein 15g protein.
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
More about "tofu rice salad recipes"
TOFU SALAD – A COUPLE COOKS
From acouplecooks.com
5/5 (1)Category Main DishAuthor Sonja OverhiserTotal Time 45 mins
MARINATED TOFU (THE BEST!) - LOVING IT VEGAN
From lovingitvegan.com
VIETNAMESE RICE NOODLE SALAD WITH HOISIN GLAZED TOFU
From connoisseurusveg.com
NOODLE SALAD WITH TOFU - EATINGWELL
From eatingwell.com
TASTY THAI TOFU AND JASMINE RICE SALAD | MINUTE® RICE
From minuterice.com
CHINESE TOFU SALAD - THE WOKS OF LIFE
From thewoksoflife.com
COZY WINTER SALAD WITH CRISPY TOFU AND RICE
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.
MARINATED TOFU SALAD - LOVING IT VEGAN
From lovingitvegan.com
5/5 (7)Total Time 1 hrCategory Salad, Side DishPublished Nov 19, 2019
TOFU RICE BOWLS WITH BLACK BEANS AND CORN SALAD
From delishknowledge.com
SUSHI SALAD WITH TOFU AND BROWN RICE RECIPE — BITE ME MORE
From bitememore.com
COLD RICE NOODLE SALAD WITH CRISPY TOFU ~ MACHEESMO
From macheesmo.com
SWEET AND SOUR CRISPY TOFU AND RICE SALAD - BEANTOWN …
From beantownkitchen.com
CHILI CRUNCH TOFU RECIPE - PINCH OF YUM
From pinchofyum.com
TOFU, SNOW PEA & CARROT WILD RICE SALAD - EATINGWELL
From eatingwell.com
17 UNIQUE RECIPES TO HOST A NEXT-LEVEL PICNIC PARTY - REDBOOK
From redbookmag.com
RECIPE: CHICKEN (OR TOFU!) & WILD RICE SALAD | KITCHN
From thekitchn.com
19 ANDREA NGUYEN RECIPES FOR BAO, BANH MI, AND BEYOND
From epicurious.com
HIYAYAKKO RECIPE - JAPANESE COLD TOFU SALAD
From norecipes.com
BLACK RICE SALAD WITH TOFU AND SQUASH | HEALTHY RECIPES
From weightwatchers.com
CHINESE TOFU SALAD RECIPE | RECIPES.NET
From recipes.net
CRISPY RICE SALAD WITH TOFU AND SPICY ASIAN DRESSING
From abc.net.au
SOY-GINGER MARINATED TOFU SALAD - CONNOISSEURUS VEG
From connoisseurusveg.com
BROWN RICE SALAD WITH TOFU – LAILA FOODS
From lailafoods.com
ROASTED ZUCCHINI PASTA SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
CAULIFLOWER RICE SALAD WITH SPICY STICKY TOFU - GOOD EATINGS
From goodeatings.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #salads #beans #rice #vegetables #vegan #vegetarian #dietary #soy-tofu #pasta-rice-and-grains #4-hours-or-less
You'll also love