Tofu and Rice Noodle Salad | Starport Foods

Name: Tofu and Rice Noodle Salad | Starport Foods
Ingredients: To REHYDRATE rice noodles: completely cover the DRY RICE NOODLES with warm water and soak for 30 minutes, then drain in strainer.; Bias cut snow peas into 2 pieces, then blanch in boiling water about 20 seconds. Remove to an ice water bath to halt cooking and maintain color.; Take frozen soy beans, thaw slightly, rinse in cold water, drain and set aside.; Mix garlic, ginger and oil then marinate the tofu for 10 minutes. Heat a non-stick pan and brown each side of the tofu about 4 minutes on each side. Remove and set aside.; Drain iced julienne carrots and snow peas and pat dry.

www.starportfoods.com

Explore Starport Foods recipe for Tofu and Rice Noodle Salad using authentic Asian & fusion sauces, marinades, seasonings, and frying batters.

View Original

Share this recipe:

Ingredients

To REHYDRATE rice noodles: completely cover the DRY RICE NOODLES with warm water and soak for 30 minutes, then drain in strainer.
Bias cut snow peas into 2 pieces, then blanch in boiling water about 20 seconds. Remove to an ice water bath to halt cooking and maintain color.
Take frozen soy beans, thaw slightly, rinse in cold water, drain and set aside.
Mix garlic, ginger and oil then marinate the tofu for 10 minutes. Heat a non-stick pan and brown each side of the tofu about 4 minutes on each side. Remove and set aside.
Drain iced julienne carrots and snow peas and pat dry.