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vegetarian cold noodle salad

ingredients:

1 pound firm tofu
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/4 teaspoon hot chili oil
1 tablespoon sesame oil
1/2 teaspoon fish sauce
1 clove garlic, minced
1/4 teaspoon crushed red chilis
2 tablespoons honey
2 tablespoons extra virgin olive oil
soba, buckwheat or spinach Chinese noodles
1/2 cup grape tomatoes, sliced in half
1/2 cup sugar snap peas
2 green onions, chopped into 1/4" pieces
1/4 Vidalia onio, sliced thinly
3 medium-sized carrots, julienned
1 tablespoon olive oil
toasted sesame seeds

instructions:

1. Cut tofu into 1" cubes, fry on each side in non-stick skillet until
browned.

2. Meanwhile make salad dressing: combine soy sauce, vinegar, chili oil,
sesame oil, fish sauce, garlic, chilis and honey in bowl. Add olive oil in
slow stream while whisking to form an emulsion. Refrigerate until salad is ready.

3. Set pot of water to boil on stove, once at a rolling boil, add noodles
and cook until tender, usually 4 - 5 minutes. Drain noodles and rinse under cold water. Set aside until vegetables are ready.

4. Heat non-stick skillet on medium and add a tablespoon olive oil to pan.
Add tomatoes and cook until almost at the "blistered" stage. Add peas,
onions and carrots, tossing together, just blanching them.

5. Toss veggies with noodles and add cold dressing, toss with cooked tofu
pieces. Plate with a topping of toasted sesame seeds and small drops of
sweet chili sauce.

Serves four.

Changes, hints, tips and thoughts for this recipe:

• this recipe would also be great with chicken...or! MMmmmmm...with medium-rare, thinly sliced beef strips...yummers.