Glass Noodle Salads
with Crispy Tofu & Basil-Tahini Dressing
Cool, refreshing ribbons of zucchini mix and mingle with smooth, bouncy glass noodles. Crispy tofu tossed in sun-dried Aleppo chile flakes create a crunchy, bold bite. Basil-infused tahini dressing coats it all for a silky sesame finish.
Nutrition (per serving)
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INGREDIENTS
- 1 lemon, juiced
- 2 tbsp pesto tahini
- 2 tbsp light brown sugar (divided)
- 10 oz organic extra firm tofu, patted dry and cut into 1/2-inch cubes
- 1/4 cup cornstarch
- 1 tsp crushed Aleppo pepper
- 3.5 oz sweet potato glass noodles
- 1 zucchini, peeled into ribbons
- 0.25 oz basil, leaves torn
- 4 tsp vegetable oil*
- Salt*
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil for noodles. Combine lemon juice, tahini, just half the sugar, ½ tsp salt, 1 tsp vegetable oil, and 1 tbsp warm water in large bowl. Whisk dressing until smooth and set aside. (4-servings: use 1 tsp salt, 2 tsp vegetable oil, 2 tbsp water) (TIP: Keep remaining sugar for your own use.)
Combine tofu, cornstarch, Aleppo, and a pinch of salt and pepper in large bowl and toss to coat tofu. Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add coated tofu and cook, tossing occasionally, until crispy and browned in places, 5 to 8 minutes. (4-servings: use 2 tbsp vegetable oil) (TIP: Work in batches for the 4-serving meal.)
Add noodles to boiling water and gently stir. Cook until al dente, 6 to 8 minutes. Drain noodles and rinse under cold water to stop cooking process. Transfer to bowl with basil-tahini dressing, add zucchini, and gently toss to coat. Divide glass noodle salad between bowls and top with crispy tofu and basil. Enjoy!
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