Cold Szechuan Sesame Noodle Salad
Mild Szechwan Peanut Sauce:
3 tbsp natural peanut butter
2 tbsp wheat free tamari (i prefer San-J low-sodium variety)
1 tbsp water
4 tsp. sugar
3 tbsp rice vinegar
1 tbsp. sesame oil
1 clove garlic, chopped
a few drops of hot sauce (optional)
8 oz. skinny rice noodles (thai or vietnamese variety)
1 package firm tofu
1/3 head of romaine lettuce
Combine ingredients for sauce in food processor or blender and process until smooth.
Prepare rice noodles by bringing water to boil, submerging your noodles, turning off the burner and letting them soak until soft. Rinse in cold water and drain, reserve.
Cut tofu block in half and press between towel for at least 30 minutes. Slice tofu into strips, heat a small amount of oil (1 tbsp, more if desired) in a cast iron pan and fry strips, turning when golden on one side. When both sides are golden, sprinkle with salt and put on plate with paper towel to get off any excess oil. When cool, cut into thin strips slightly bigger than a matchstick.
Prepare and clean lettuce, carrots, jicama, and apple. Lightly sprinkle jicama with salt and lime juice.
Make salad by preparing a bed of dry, spun lettuce leaves and topping it with the cold noodles. You can add a few drops of sesame oil (baby droplets) to the noodles to loosen them if they’ve stuck together and distribute through your serving of noodles. mix with sesame seeds or pine nuts, and other prepared vegetables (and apple). Drizzle dressing and top with tofu strips. Enjoy!