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Receta Fried Tofu Salad
by Global Cookbook

Fried Tofu Salad
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  Raciónes: 4

Ingredientes

  • 8 ounce egg noodles
  • 1 x English (hothouse) cucumber thinly sliced
  • 1 x red bell pepper seeded and sliced
  • 1 c. fresh bean sprouts rinsed
  • 3 Tbsp. sliced scallions (shallots/green onions)
  • 2 Tbsp. sesame seeds toasted
  • 3 Tbsp. vegetable oil
  • 6 1/2 ounce hard tofu cut into 1" cubes
  • 2 x garlic cloves
  • 1 piece fresh ginger - (1" long) peeled
  • 6 Tbsp. crunchy peanut butter
  • 1 Tbsp. Asian sesame oil
  • 3 Tbsp. rice wine
  • 1 Tbsp. Worcestershire sauce
  • 3 tsp palm sugar or possibly brown sugar
  • 5 Tbsp. chicken stock

Direcciones

  1. Cook noodles as directed on package. Drain and allow to cold.
  2. In large bowl, combine cucumber, bell pepper, bean sprouts, scallions and sesame seeds. Cover and chill.
  3. In wok or possibly frying pan over medium-high heat, hot oil. Add in tofu and cook, stirring constantly, till golden brown, 3 to 4 min. Drain on paper towels and allow to cold.
  4. Add in tofu and noodles to bowl. Add in dressing and toss till 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. Cover salad and chill for 30 min.
  7. To serve, divide chilled salad among individual plates.
  8. This recipe yields 4 servings.