Tofu and Noodle Salad with Vegetables, Mandarin Oranges, and Cashews
2 min readThis is a perfect party salad to prepare in winter when fresh seedless Clementines, the smallest of the Mandarin oranges, are in season. In a pinch, canned mandarin oranges can be substituted. Almonds, peanuts, or walnuts can replace the cashews, if desired.
MAKES 6 MAIN DISH OR 8 TO 10 SIDE DISH SERVINGS
12 ounces firm or extra-firm tofu, drained
6 tablespoons seasoned rice vinegar
4 tablespoons reduced-sodium soy sauce
4 tablespoons canola oil
2 tablespoons toasted (dark) sesame oil
2 tablespoons finely chopped fresh ginger
4 large cloves garlic, finely chopped
2 teaspoons Chinese chili paste, or to taste
Freshly ground black pepper, to taste
12 ounces thin, egg-free Chinese noodles or other thin noodles, broken in half, cooked according to package directions until just al dente, drained, rinsed under cold running water until cooled
4 scallions, white and green parts, thinly sliced
1⁄2 medium red bell pepper (about 3 ounces), julienned
1⁄2 medium green bell pepper (about 3 ounces), julienned
1 cup shredded carrots
1 cup snow peas, trimmed, cut diagonally in half
1 cup seedless mandarin orange segments (about 2 to 3 mandarin oranges, preferably Clementines)
1⁄2 cup chopped fresh cilantro
1⁄2 cup toasted cashews, broken into pieces
Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain off the excess water. Cut tofu into small dice. Set aside.
In a large bowl, combine the rice vinegar, soy sauce, canola oil, sesame oil, ginger, garlic, chili paste, and pepper. Add the tofu to the bowl and let stand 15 minutes to allow the flavors to blend, stirring a few times. Add the noodles and toss well to combine. Let stand another 15 minutes to allow the flavors to blend. (At this point, mixture can be refrigerated, covered, up to 24 hours before continuing with the recipe.) Add the remaining ingredients, tossing gently yet thoroughly to combine. Serve at room temperature, or cover and refrigerate up to 24 hours and serve chilled, or return to room temperature.
{PER SERVING} Calories 387 • Protein 13g • Total Fat 17g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 46g • Dietary Fiber 2g • Sodium 409mg
