I have a question about the recipe "Rice Noodle Salad with Spring Vegetables and Tahini-Lime Dressing" from Elizabeth Stark. If I would like to add Tofu to this, how would you recommend I cook it? Do you have a go to marinade that would work?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Hi Liz, I'm positive this would be delicious with tofu! Unfortunately, I have a legume allergy and can't eat tofu. Hope you find a great recipe!
I make a similar salad with fried tofu. Slice extra firm tofu into 1/2 inch pieces. Put a tbs or two of oil (I like peanut) into a pan over medium heat and lightly fry until brown on both sides. If you want it to really caramalize, add a tiny pinch of sugar (less than a teaspoon for a pack of tofu) sprinkled over the top before you fry. No sauce is necessary because the tofu will pick up the salad marinade.
Nancy is a trusted home cook.
Agree with lloreen's fried tofu suggestion. Partly, it depends on what TEXTURE of tofu you like. You could also use pressed (overnight, between paper towels or clean cloths, sandwiched between old newspapers and under a weight), or sliced and frozen...both these methods remove some of the moisture, and give a more chewy texture. Or consider artisan, craft or home-made tofu - if such is available near you - for richer TASTE than grocery store standard.
Hi Liz -- a delayed response, but I am planning to make my favorite baked tofu from Lottie & Doof next time I make this dish! http://www.lottieanddoof...