Ginger Baked Tofu and Thai Noodles

BANGKOK EXPRESS-3

This is a healthy and quick lunch that’s packed with flavor. The “peanut” sauce used to dress the rice noodles is actually peanut free, substituting roasted cashew instead. This is so good you won’t be able to stop eating it, but it’s so light you’ll feel good afterward.

INGREDIENTS
4 oz. ginger baked tofu (see recipe below)
2 cups chopped romaine and green cabbage
1/4 avocado (sliced)
1/8 cup green onion
1/4 cup carrot
1/4 cup celery
4 oz.rice vermicelli (soaked, cooked and dressed in Thai “peanut” dressing)
2 oz spicy Thai peanut dressing (see recipe below)
squeeze of sriracha sauce
juice of 1/4 lime

To assemble the salad, soak and cook the rice vermicelli according to the package directions. Rinse with cold water and toss in the dressing. Assemble the salad with the noodles on the bottom, topped with the greens, tofu, green onion, carrot, celery, and avocado. Finish with a squeeze of sriracha and lime. Garnish with roasted cashews or peanuts, or even fresh jalapenos if you like it really spicy!

THAI “PEANUT” SAUCE
1 1/2 cup roasted cashews
1 cup tamari
1 oz. ginger
1/2 cup lime juice
1 cup agave
1/2 cup sesame oil, toasted
3 Tablespoons Korean Chili Paste

Blend until smooth.

SESAME GINGER MARINADE
2 Tablespoon grated ginger
1/2 cup lime juice
1/2 cup Tamari
1/2 cup sesame oil
4 Tablespoons agave

Whisk together ingredients. Set aside until ready to use.

BAKED TOFU
Cut a block of tofu into 1” cubes. Marinate tofu in sesame ginger marinade over night, or at least 1 hour. Drain tofu and spread on oiled sheet pan. Bake at 375 for 15-20 minutes, until nicely browned. Allow to cool and set aside until ready to use. This tofu can be made ahead and refrigerated or frozen until ready to use.

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