Tuesday, May 20, 2008

Sesame Noodle Salad with Asparagus and Tofu

I had a very busy weekend and did lots of eating! It is weird to think that all of my years of schooling are over, but I guess it happens at one point for everyone. We went to two amazing restaurants. On Saturday we went to a place in the theater district called Teatro that had amazing homemade pasta dishes! It also had an amazing wine selection, which makes every meal more enjoyable. Sunday we went to a lovely little place in the South End called Hamersley's Bistro and I had the most wonderful mushrooms served on a garlic bread that was like nothing I have ever had before. For dessert I had a lavender vanilla cake, it was out of this world!

Overall I had an amazing weekend and actually picked up a new hobby thanks to my roommate. For my birthday she got me a jigsaw puzzle and ever since I opened it I haven't been able to step away! I will post a picture of my masterpiece when I am finished!

Now back to the food, I found another yummy recipe from Vegetarian Times that I made yesterday for my mom who LOVED it. It is quick, easy and delicious! I never truly enjoyed sesame when I was younger but now I find that it is the perfect compliment to any Asian inspired dish! This recipe is sure to satisfy you on any busy work night!

6 servings

1 1/2 Tbs. sesame oil or other mild-flavored oil
2 cups well-drained diced firm tofu (13 oz.)
2 tsp. Bragg Liquid Aminos (or another seasoning that you like)
1 lb. asparagus, tough ends trimmed, cut into 2-inch lengths
6 oz. dried vermicelli
1 English cucumber, peeled and julienned
1/3 to 1/2 cup chopped fresh cilantro

  • Bring large pot of lightly salted water to a boil for vermicelli. Meanwhile, in large skillet, heat sesame oil over medium-high heat. Sprinkle with liquid aminos and cook, stirring often, until tofu is golden-brown, about 7 minutes.
  • Add asparagus, sprinkle lightly with salt, cover and cook until crisp-tender, 3 to 4 minutes. Immediately remove from heat; set aside.
  • Add vermicelli to boiling water; stir to prevent sticking. Cook until just tender, about 6 minutes. Drain, rinse under cold running water and drain well.
  • Transfer noodles to large bowl; add half the dressing and season with salt and freshly ground pepper to taste. Toss well. Spoon asparagus-tofu mixture on top, sprinkle with cucumber and drizzle with some remaining dressing. Sprinkle with cilantro and serve.
Nutritional Information:
Per serving:
Calories 181 Protein 6g Total fat 11g Carbs 16g Cholesterol 0mg Sodium 17mg Fiber 3g

1 comment:

Anonymous said...

This sounds like a great recipe and is in a number of places on the internet. One problem there is no recipe for the "dressing" that you are supposed to use half of and then drizzle on after too??? So confusing!