317 comments
Serves 8
Ingredients
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
Directions
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.
by PEYOTECOYOTE
February 04, 2013
ty
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by BOOBEAT1984
June 13, 2012
by FAMJR
March 28, 2012
by 1315H8177
March 27, 2012
Debbie
Are you sure you included all of the ingredients? Seems you left a few out. Add a pinch of salt and pepper as needed.
Are you sure you included all of the ingredients? Seems you left a few out. Add a pinch of salt and pepper as needed.
by B.J. IN ILLINOIS
March 28, 2012
has pepper in it and green chilis, soy sauce instead of salt i would taste it before adding any more
by SANDY413
March 27, 2012
pass. has too many different ingredients that I don't normally keep on hand.
by LALA100
March 27, 2012
thats a lot of ingredients,,,would be expensive to make
by BIESTEK
March 27, 2012
You could easily adapt this to reduce the number of ingredients -- I think I would.
by SWEETIEWHEATIESCOTIE
March 27, 2012
Thanks for sharing. Sounds interesting. I'd use chicken in mine instead of tofu.
by LISAJOS
March 27, 2012
Oh boy, this sounds scrumptious, but what could I sub for Tofu? I really can't stand Tofu. But the rest of this recipe is divine! ty
by CHILPEP
March 27, 2012
Sounds good. Not sure if I would wilt the spinach though. If you don't want to use tofu, try cooked shrimp or chicken.
by CHRISUSA46
March 27, 2012
dunno....sounds fairly complicated and requires ingredients not normally in my pantry. need to pass on this one.
by EIGHTIESGIRL
March 27, 2012
PASS! Too many ingredients I never heard of and too many ingredients period!
by JENNIFER JONES
March 27, 2012
Too many ingredients overwhelms me! But looks good.
by RUTHIE37
March 27, 2012
wow sounds delicious but too much work involved..if someone would make it ..I'd eat it all
by SHINAR00
March 27, 2012
wow! lots of ingredients. wonder what time is involved here.............from a lazy cook.
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