- Make rice noodles
- Make dressing
- Prepare skewers
- Grill sugar snap peas
Tofu skewers and rice noodle salad
Everyone has that token vegetarian or vegan friend, and once in a while people just want new tofu recipes for themselves. Here is an easy dinner recipe (with barely any cooking involved!!!!!)
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 2 packages tofu cut into cubes
- 1 package thin whole wheat rice noodles
- 3 oranges 2 cut into cubes, 1 for juice
- 4 red bell peppers cut into squares
- 1 box sugar snap peas
- 2 purple onions
- 4 scallions chopped
- 1 cup soy sauce
- 1/2 cup Balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons toasted sesame oil
- 1/4 cup sesame seeds
- 4 scallions chopped
- 1/2 chili pepper chopped, remove seeds for less heat
Directions:
- Place noodles into a baking dish and pour boiling water on top and set aside.
- Prepare a grill pan on high heat. Spray with olive oil. Add sugar snap peas and grill for two minutes.
- In a large bowl whisk together the soy sauce, balsamic vinegar, honey, sesame oil, sesame seeds, scallions, chili pepper and juice from one orange. Mix well.
- Prepare skewers; using sliced oranges, tofu and red peppers. (Optional: sprinkle with sesame seeds and some scallions).
- Drain the rice noodles and use half the dressing for them and half to pour on skewers right before serving.
Notes & Tips:
You can grill the skewers if you want to give them a charred flavor and look. If you are making this for a vegan, leave out the honey and add the same amount of brown sugar instead.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Take the tofu off the skewers and add it to the rice noodle salad. Will last for days!
