Spicy Peanut Tamarind Rice Noodle Salad
1 package of rice noodles or 28 ounces brown rice
1 firm tofu, cubed
1 cup(s) of asparagus tips
1 cup(s) of broccoli florets
1 cup(s) of daikon, thinly sliced and cut into 1.5" strips
1 cup(s) of trimmed green beans cut into 1" lengths
1 yellow bell pepper, cut into thin strips
2 kirby cucumbers, sliced into thin rounds
1 medium sized fennel bulb, thinly sliced
3 cup(s) of fresh baby spinach
1 cup(s) of Earth Balance? Peanut Butter
2 tbsp. of tamarind paste
1/2 cup(s) of rice wine vinegar
1/4 cup(s) of sucanat (whole cane sugar, available at Whole Foods
1/4 cup(s) of dark sesame oil
1/4 cup(s) of soy sauce
2 tbsp. of water
2 fresh green chilis
1/2 tsp. of course ground black pepper
2 fresh ginger
2 tbsp. of coconut oil
2 tbsp. of white sesame seeds
1. Marinate daikon with a splash of vinegar, separate from the vinegar listed above.
2. Marinate tofu with a splash of soy sauce, separate from the soy sauce listed above.
3. Cook rice noodles or brown rice according to package directions. Set in refrigerator to cool.
4. Bring a pot of water to a boil. When boiling, add asparagus, broccoli and green beans to blanch for 2 minutes. Drain and submerge vegetables in cold water. Drain and refrigerate.
5. Heat a cast iron skillet. When hot, add 2 tablespoons coconut oil. Add tofu and pan fry until browned. Remove tofu, splash with soy sauce and refrigerate. While skillet still hot, toss in sliced fennel. Saute a few minutes on high heat until browned but still crisp. Remove from pan and refrigerate.
6. Wilt the spinach by heating in a hot pan with a little water. Refigerate.
7. To make the dressing, combine vinegar, sesame oil, water, sucanat, tamarind paste, peanut butter, chili, ginger and black pepper in a glass jar and blend with stick blender.
8. To assemble salad, combine all cold ingredients except for spinach. Toss to incorporate dressing.
9. Lay a bed of wilted spinach on the plate. Scoop a serving of salad onto the bed of spinach.
10. Dry roast sesame seeds in a frying pan over medium high heat. Sprinkle over salad as garnish. Serve with lime wedge.
Submitted by Debbie from California.
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