Sunday, August 15, 2010

Thai Tofu Salad with Peanut Lime Dressing

It is REALLY hot in my apartment these days. Outside it is 98+, inside it's not much better. So after I got home from my run, the last thing I wanted to do was turn on the oven. This cold salad is crunchy and refreshing and kept my house at a tolerable temperature. Pre-fried (fresh) tofu purchased at my local Asian market means no messing with hot oil and pans.

Crunchy romaine, tofu, edamame, carrots, salty peanuts and scallions with creamy rich avocado,cucumber and dressing with peanut butter, lime and a touch of sesame oil.

1 carrot, sliced into thin strips using a vegetable peeler
1 cup frozen shelled edamame
1 head of romaine, leaves cut into thin strips
2 scallions, cut on a bias
1/2 cucumber, small dice
1 tomato, small dice
1 avocado, sliced into wedges
12 oz pre-fried tofu cubes
2 tbl cilantro, minced

1c chow mein noodles
1/4c roasted and salted peanuts, chopped roughly

Peanut Lime Dressing
3 tbl chunky natural peanut butter
1 tsp turbinado sugar
1 tsp sesame oil
1 tbl soy sauce
1c vegetable broth
2 tbl fresh lime juice
salt to taste

Fill a small sauce pot half way with salted water and bring to a boil. Add edamame and carrots and cook for 3 minutes. Immediately drain and shock in an ice bath. Drain.
In a large bowl combine the remaining ingredients with the edamame and carrots.

For the dressing, combine all ingredients in a small bowl and whisk until smooth.
Toss dressing with the salad and garnish the top with peanuts and chow mein noodles.

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