Noodle Crunch Bowl with Peanut Sauce
MAKES 4 SERVINGS
1 (16-ounce) package firm tofu
Miso Dressing (recipe follows)
1 (16-ounce) package udon noodles
2 tablespoons olive oil
1 medium English cucumber, halved lengthwise and thinly sliced
2 large carrots, peeled and julienned
1 bunch green onions, cut into 2-inch pieces
1½ cups shredded red cabbage
½ cup chopped fresh cilantro
½ cup thinly sliced radish
¼ cup fresh mint leaves, torn
Peanut Dressing (recipe follows)
Lime wedges, to serve
Garnish: chopped peanuts
1. On a rimmed plate, place tofu; place another plate on top of tofu. Weigh down with a large can, and refrigerate overnight.
2. Drain liquid from tofu. Cut into 4 pieces, and place in a small bowl. Pour ½ cup Miso Dressing on top, and let stand for 30 minutes.
3. Meanwhile, cook noodles according to package directions. Drain, and rinse with cold water. Toss with remaining Miso Dressing.
4. Heat a grill pan over medium-high heat.
5. Drain tofu, discarding marinade.
Brush grill pan with oil.
