Eating alone…you ever have one of those meals where you actually prefer to eat alone? Maybe it’s a favourite and you just want to enjoy it in pure foodie bliss. That’s THIS Thai Salad for me – shhh.
My version of this salad includes a slightly spicy PeanutGinger Dressing with fresh Cilantro, pan seared Ginger & Maple glazed Tofu, Sesame Brown Rice Noodles, and a side of fresh Jalapeño. With all that flavour, you may be in it for the long haul. I ate this salad for dinner 3days in a row – and could have kept it going right into the weekend.
This is one of our favourite salads amongst family + friends. It's vibrant in flavour, colour, and definitely wakes up the senses - yum. If you're looking to impress, and want to add to your 'repeat list' then you have to give this salad a try!
- 2 tbsp unsalted peanuts, roasted
- 2 tbsp rice vinegar
- 2 tbsp fresh lime juice
- 1 tbsp organic tamari *gluten free
- 1-1&1/2 tbsp pure maple syrup
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup fresh cilantro, packed
- 1/2 tsp sea salt
- 1/8 tsp cayenne, ground
- 1/2 tsp sesame oil
- 3-5 tbsp extra virgin olive oil or grape seed oil
- 3/4 cup med. or firm organic tofu - pressed & cut into bite-sized cubes
- 2 tbsp organic tamari *gluten free
- 3 tsp pure maple syrup
- 1 tbsp fresh ginger, minced/finely grated
- grape seed oil
- 1 handful vermicelli brown rice noodles
- toasted sesame oil
- pinch of sea salt
Combine all of the listed ingredients, but the oil, into a jar and use a hand held blender to begin combining. While still blending, slowly pour in the oil until thickened. Store in the fridge until ready to use. Good for 3-5days.
In a bowl, combine the prepared tofu, tamari, maple syrup, and ginger. Gently fold until evenly coated. Heat a pan over med/low and add a drizzle of grape seed oil. Lift out (do not add any additional marinade to the pan) and gently place the marinated tofu pieces onto the hot pan spaced apart - be careful of oil splatter. Fry on each side until fragrant and/or golden-brown. Turn to low if the pan seems too hot. Once each side is 'browned', turn the heat off and add the remaining marinade left in the bowl. Gently stir, flipping as you go, coating each piece of tofu. The sugar in the maple syrup along with the fresh ginger will create a slight glaze over the tofu. Ready to serve.
Bring a medium pot of water to boil. Add the rice noodles. Cook for 3-4mins or just until the noodles are tender - do not over cook. Remove from heat, and pour into a strainer draining off the hot water. Run the noodles under cold water to quickly cool and set aside to drain off any excess water. Place drained, cooled, noodles into a bowl. Add a pinch of sea salt and a drizzle of sesame oil - to taste. Gently fold until coated. Ready to serve or store in the fridge. Good for 3-5days.
~In the bowl...red leafy lettuce, grated carrot, sliced cucumber, jalapeños, red pepper, and green onions topped off with black sesame seeds.