Monday, December 6, 2010

Thai Tofu & Vermicelli Salad

1 cup cubed tofu
2 medium carrots, grated
1 cup shredded cabbage
¼ cup green onions
½ cup chopped cilantro
2tbsp sesame seeds
¼ sunflower seeds
2 cups uncooked brown-rice vermicelli
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice wine vinegar
juice from 1 lime
¼ tsp sea salt
Boil water; then cooked vermicelli for 5-8 min until tender, rinse and drain
In saucepan, cook tofu in 1 tbsp olive oil until golden brown
Mix soy sauce, sesame oil, rice vinegar, lime juice and sea salt & shake well
In mixing boil, mix noodles, tofu, peppers, cabbage, onions and cashews
Add dressing, mix well and serve warm or chilled
Recipe by Lisa Batson, CNP

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