I’m not stranger to noodle salads and I love using thinly sliced raw veggies all time of year, but especially in the summer when I don’t want to turn the oven on!
The full recipe is written below!
Summer in a bowl:
Ingredients:
Sweet with Heat Dressing:
1/2 cup maple syrup
1 tbsp miso paste
1/2 jalapeno, finely diced
1 lime, juiced
Crispy Shredded Tofu:
1 brick extra firm tofu, shredded on a cheese grater
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp cornstarch
2 carrot, finely sliced
1/2 cucumber, finely sliced
1/2 bunch of green onions, sliced
1/4 cup mint, sliced
1/2 bunch cilantro, sliced
1/2 head of cabbage, sliced
1 tbsp sesame oil
1 tbsp soy sauce
1/2 package of rice noodles
Method:
Preheat your oven to 425F. If you don’t want to use your oven, slice the cabbage super thin. If you are using the oven, place the sliced cabbage on a parchment lined baking sheet and drizzle with sesame oil and 1 tbsp soy sauce. Roast until slightly charred, roughly 15 minutes.
Bring a large pot of water to a boil and cook the rice noodles according to the package directions. Drain and set aside to cool.
On a parchment lined baking sheet, place the shredded tofu on and drizzle with soy sauce, sesame oil and cornstarch. Mix and roast for 20 minutes, until slightly charred and crispy. If you don’t want to use an oven, place everything in a pan, and cook over medium heat until crispy! You might need more oil if using a pan.
In a small bowl, combine all the dressing ingredients. Set aside.
Build your bowl, place the rice noodles in a bowl, top with crispy tofu, charred cabbage, cucumber, carrots, herbs and that dressing! Dig in!
