It’s awfully strange to not be eating rice with cup upon cup of black beans for at least two meals per day. Spending two-ish months in Central America means:
1. Excellent gastro-intestinal health, and
2. All things pico de gallo, guacamole, hot saucy, cumin and limed, and
3. Persistent dreams involving air conditioned cars.
And now that I’m home and have nearly every type of ethnic food within twenty minutes of my house, I’m gravitating towards Asia. In fact, Asian food is so welcome in my house right now that I told her she could put her belongings in my dresser and stay forever.
Next adventure: Thailand?
This salad is fresh. Springtime. Light. Crisp enough to be satisfying. I love the play of texture and Thai flavor. Coconut milk meets peanut butter, hands her a bouquet of cilantro, and spritzes her with lime.
The peanut sauce is, well, so smooth and delicious you’d consider it a *milkshake
*in a pinch, obviously.
Thai Tofu Salad with Peanut Dressing
- 1 cup rice noodles, cooked
- 1 cup snow pea pods
- 1 cup sliced carrots
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 2 cups chopped romaine lettuce
- 1/2 cup Easy No Cook Thai Peanut Sauce (about half of the recipe)
- 1 block (about 14 oz) firm tofu, diced and grilled or pan-fried
- After cooking the rice noodles, drain and toss them with two teaspoons oil to prevent them from sticking together. Set aside.
- Blanch the pea pods, carrots, cauliflower, and broccoli in simmering water for 2 minutes, just until they soften slightly yet remain crisp to the bite.
- Toss the blanched vegetables with the rice noodles, romaine, and peanut sauce until well combined. Divide among two dishes and top with the cooked tofu. This can be eaten warm or cold.