Chinese Noodle Salad with Tofu Bites
Getting kids to eat a healthy lunch can be difficult, especially when veggies are involved. This colorful noodle salad is as nutritious as it is delicious. Tofu is a great source of soy protein, and also boasts significant calcium and magnesium -- all necessary for growing bodies. I used chile black bean sauce, so the dish was extremely spicy. Or so I was told.
If your kids aren't fans of tofu, substitute shredded chicken or pork.
4 tablespoons black bean sauce
1 tablespoon honey
1 tablespoon soy sauce
2 teaspoons sesame oil
8 ounces firm tofu, patted dry and cut into 3/4-inch cubes
Sunflower oil, for brushing
1 carrot, cut into thin strips
2-inch piece cucumber, seeded and cut into matchsticks
2 tomatoes, seeded and diced
2 scallions, finely sliced
Heaped 1/2 cup medium egg noodles
3 tablespoons chopped cilantro or basil
1 tablespoon toasted sesame seeds
1 tablespoon olive oil
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1 teaspoon grated fresh ginger
1 small clove garlic, crushed
1 teaspoon lemon juice
Prepare tofu bites: Mix together black bean sauce, honey, soy sauce and sesame oil in a shallow dish. Add tofu and spoon marinade over until the tofu is completely covered. Leave to marinate 1 hour, turning occasionally.
Heat oven to 350 degrees. Lightly brush a roasting pan with sunflower oil. Arrange tofu in tin and roast 20 minutes, turning halfway, until golden and slightly crisp all over.
While tofu is roasting, combine carrot, cucumber, tomatoes and scallions, and set aside. Cook noodles according to package directions, drain and refresh under cold running water. Meanwhile, mix together dressing ingredients. Pour over noodles and let cool.
Put noodles and vegetables into bowl with chopped cilantro. Toss to mix. Sprinkle with sesame seeds and top with roasted tofu.
-- "The Top 100 Recipes for a Healthy Lunchbox" by Nicola Graimes (Duncan Baird, 2007)recipes - whatsfordinner
Gretchen McKay: email@example.com, 412-263-1419 or on Twitter @gtmckay.