Asian Style Noodle Salad with Crispy Tofu

Ingredients

Crispy Tofu

1 Tbsp (15 mL) canola oil
2 Tbsp (30 mL) cornstarch
½ tsp (2 mL) salt
1-12 oz (350 g) pkg. block of extra firm tofu, drained, pressed and cut into 1 ¼ inch (3 cm) cubes

Salad

½ lb. (250 g) whole-grain linguine
½ cup (125 mL) chunky-style light peanut butter
1 Tbsp (15 mL) canola oil
2 Tbsp (30 mL) sodium reduced soy sauce
1 Tbsp (15 mL) fresh ginger, grated
⅛ tsp (0.5 mL) cayenne pepper
2 garlic cloves, minced
¼ - ½ cup (50-125 mL) sodium reduced chicken broth, warmed
1 medium pepper, cut into ½" (1 cm) pieces
3 green onions or scallions, sliced thinly on diagonal
2 Tbsp (30 mL) sesame seeds for garnish

Method

Crispy Tofu

Preheat oven to 400°F (200°C).
Transfer tofu into a large zipper bag.
In a small bowl, whisk together canola oil, cornstarch and salt. Pour into large zipper bag and gently jostle the bag to evenly coat tofu.
Transfer tofu onto a parchment-lined baking sheet.
Bake for 25 – 30 minutes, flipping halfway through until golden brown. Cool slightly.

Salad

To prepare noodles – In large pot over high heat bring 2 L of water to a boil. Stir in noodles and cook until al dente (approx. 6 – 8 minutes – slightly firm to the bite.
Drain the noodles in a colander under cold running water. Transfer the noodles to a medium-sized bowl. Set aside.
To make sauce: Combine peanut butter and canola oil, blend well. Whisk in the soy sauce, ginger, cayenne pepper, garlic and stock. Pour sauce over noodles. Toss well.
To serve salad, add your noodles to a serving dish first. Lay the the diced red pepper and crispy tofu on top of the noodles. Sprinkle with green onions and sesame seeds.

Tips

Toasted sesame seeds are easy to make and add a delicious, nutty flavour. To toast seeds stovetop, use a wide frying pan over medium heat, shaking the pan occasionally. Remove the seeds when they darken and become fragrant; store in a covered jar at room temperature.

Adding fresh ingredients, such as ginger and garlic, helps add flavour without adding sodium.