Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
For the Tofu
- 1 (14-oz.) block extra-firm tofu, drained
- 2 tbsp lower-sodium soy sauce or tamari
- 2 tbsp sweet chili sauce
- 1 tbsp toasted sesame oil
For the Salad
- 1 (8-oz.) pkg. rice noodles ((such as pad Thai rice noodles))
- 2 heaping cups shredded or thinly sliced Napa cabbage (sub green or red cabbage)
- ½ cup packed fresh cilantro leaves and tender stems, coarsely chopped
- 3 scallions, thinly sliced
- 9–18 g toasted sesame seeds ((or 1/4 cup roasted chopped peanuts or cashews))
For the Tahini Dressing
- 72 g tahini, well-stirred
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp lower-sodium soy sauce or tamari
- 1 tbsp chili crisp/crunch ((plus more for garnish))
- 1 tsp agave or honey
Method
Prepare Tofu: Remove tofu from package and wrap in a clean kitchen towel. Place under a heavy bottom pan on a flat surface and let drain for 15 to 20 minutes to remove excess moisture. When ready to cook, arrange an oven rack about 6 inches from the broiler and heat broiler to HIGH. Tear the tofu into small bite-size pieces and arrange on a baking sheet. (For minimal cleanup, line the baking sheet with aluminum foil first.)Drizzle tofu with soy sauce, sweet chili sauce, and toasted sesame oil; toss well to coat. Broil for 15 minutes, tossing occasionally with a spatula, until golden and crispy. Season tofu with a pinch of salt and set aside.
Prepare Tahini Dressing: In a large mixing bowl, combine all dressing ingredients and stir well. (The dressing will be thick.)
Boil Noodles: Cook the noodles according to package instructions in a pot of boiling water. Before draining, transfer ~3 to 4 Tbsp. of the noodle cooking water to the bowl of tahini dressing; whisk well to combine. (This will help loosen the dressing to a smoother, creamier consistency.) Drain noodles in a colander and rinse under cold water. Set aside to drain well.
Assemble Salad: To the bowl with tahini dressing, add noodles, cabbage, cilantro, scallions, and a pinch of salt; toss well to combine. Add about two-thirds of the tofu and half of the sesame seeds; toss again.Garnish with remaining crispy tofu, sesame seeds, and extra fresh herbs, if desired. Finish with an extra drizzle of chili crisp/crunch. Serve at room temperature or chilled.
