This salad starts with wholesome whole grain noodles, combined with crunchy slivers of chopped cabbage and carrots, crisp chunks of snow pea pods, green onions, fresh cilantro, and sesame seeds. Toss it all up with a fresh, clean dressing made with toasty sesame oil, soy sauce, and tangy vinegar. Yum.
- 1 16 oz package Hodgson Mill Whole Wheat Spaghetti, or Gluten-free Spaghetti
- 2 cups red cabbage, sliced thin, about 1/2 head tightly packed
- 1 1/2 cup carrots, shredded or sliced, about 3 whole carrots
- 1/2 cup snow peas, roughly chopped
- tofu, pan-fried, see recipe below
- 3 Tbsp soy sauce, or tamari for gluten free
- 2 Tbsp toasted sesame oil
- 1 Tbsp canola oil, or any flavorless vegetable oil
- 2 Tbsp rice vinegar, or Ume plum vinegar
- 1/2 - 1 tsp red pepper flakes, optional, add to taste
- 1 bunch green onions, sliced, divided
- 1/4 cup cilantro, chopped
Prepare tofu (see recipe below) by setting aside to press and drain. Wash and prepare all vegetables according to directions. Set aside. Whisk together the dressing ingredients in a large bowl. Set aside.
Cook pasta according to package instructions. Drain, but do not rinse. Return to pot and keep covered until needed.
Mix vegetables into dressing bowl, then add pasta, and gently stir to coat. Top with more green onions, cilantro, and sesame seeds to taste. Serve with pan-fried tofu—tofu can also be mixed in, especially if chopped small.
1 package tofu, drained and pressed
Nonstick cooking spray
Drain tofu of excess liquid. Wrap tofu in clean towel or paper towel and press gently to absorb surface liquid. If first towel is soaked, wrap with another dry towel and set on plate or cutting board with a lip (more liquid will be squeezed out from the block, so be aware).
Place waterproof plate or another cutting board on top, and then place a weight of a few pounds on top of this (cookbooks, books, canned food, a heavy bowl). Let sit 20 to 30 minutes until tofu is pressed thin and compact and doesn’t crumble easily when cut with a sharp knife. Cut into spears or bite-sized pieces. Sprinkle with a little sea salt if desired.
Heat a griddle over medium heat, and when hot, spray lightly with nonstick spray. Fry tofu in pan on one side until you see gold starting to creep up the edges from the nicely browned bottoms, about 3 minutes, then flip. Fry 2-3 more minutes on second side, then remove from pan. Serve hot, or let cool.
Notes: Serve warm, or chill and serve cold. Will keep 1-2 days covered in fridge. Will start crispy, and become less crispy but more flavorful over time.
Makes 4-6 servings.
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