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Fried Tofu Salad

Source: Noodles - The Essential Kitchen
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Active Time:  10 Minutes
Total Time:  40 Minutes
  Serves 4

For the salad:
8 oz egg noodles
1 English (hothouse) cucumber, thinly sliced
1 red bell pepper, seeded and sliced
1 cup fresh bean sprouts, rinsed
3 tablespoons sliced scallions
2 tablespoons sesame seeds, toasted
3 tablespoons vegetable oil
6 1/2 oz firm tofu, cut into 1- inch cubes
For  the dressing:
2 cloves garlic
1 piece fresh ginger, 1-inch long, peeled
6 tablespoons crunchy peanut butter
1 tablespoon Asian sesame oil
3 tablespoons rice wine
1 tablespoon worcestershire sauce
3 teaspoons palm sugar or brown sugar
5 tablespoons chicken stock
Fried Tofu Salad Recipe at
Cook noodles as directed on package. Drain and allow to cool.

In large bowl, combine cucumber, bell pepper, bean sprouts, scallions and sesame seeds. Cover and chill.

In wok or frying pan over medium-high heat, warm oil. Add tofu and cook, stirring constantly, until golden, 3-4 minutes. Drain on paper towels and allow to cool.

Add tofu and noodles to the bowl. Add dressing and toss until well combined.

To make dressing, place garlic, ginger, peanut butter, sesame oil, rice wine, Worcestershire sauce, sugar and stock in food processor. Process 10 seconds.

Cover salad and refrigerate for 30 minutes.

To serve, divide chilled salad among individual plates.

Recipe reprinted by permission of Periplus. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 598
Fat. Total: 32g
Fiber: 6g
Carbohydrates, Total: 58g
Sodium: 96mg
% Cal. from Fat: 48%
Cholesterol: 54mg
Protein: 21g
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