Tofu and Rice Noodle Salad
Explore Starport Foods recipe for Tofu and Rice Noodle Salad using authentic Asian & fusion sauces, marinades, seasonings, and frying batters.
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Cooking tools:
- Pot
- Fine-mesh sieve
- Nonstick skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Airtight container
- Refrigerator
- Plate
- Paper towel
Ingredients
- ¼ C Coconut Curry Sauce (GF)
- 4 oz Rice noodles
- 4 5 oz. Tofu, medium firm, cut in triangles
- 1 5 oz. Carrots, julienne (soak in ice water)
- 2 oz Soy beans “Edamame” shelled, frozen ready-to-eat
- 1 oz Snow peas or Sugar Snap Peas bias cut in half
- 2 oz Green cabbage, thinly sliced
- ½ tsp Ginger, fresh, minced
- 1 tsp Garlic, fresh, minced
- 1 tsp Green onions, chopped, for garnish
- 1Tbsp Corn oil
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