Glass Noodles
with Chili-Garlic Tofu & Peach-Cucumber Salsa
Glass noodles, made from the starch in sweet potatoes, are often called cellophane noodles because of their transparent appearance. They have a smooth, bouncy texture and relatively neutral flavor, allowing this sweet and spicy garlic sauce to steal the show. A refreshing salsa of juicy peaches and crunchy cucumbers offers a cooling element to tame the heat.
Nutrition (per serving)
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INGREDIENTS
- 1 red onion, peeled, half diced and half reserved for your own use
- 1 lime, zested and juiced (divided)
- 3.5 oz sweet potato glass noodles
- 1 tbsp agave
- 2 tbsp chili garlic sauce
- 1 cucumber, half diced and half reserved for your own use
- 1 peach, diced
- 2 tbsp pumpkin seeds
- 1/4 cup cornstarch
- 10 oz organic extra firm tofu, patted dry and cut into 6 planks
- 2 tbsp vegetable oil*
- Salt*
Nutrition (per serving)
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INSTRUCTIONS
Combine onion, just half the lime juice, and ¼ tsp salt in small bowl and set aside. Bring medium saucepan of salted water to boil. Add noodles to boiling water and cook until al dente, 5 to 7 minutes. Drain noodles and rinse under cold water to stop cooking process.
Whisk together remaining lime juice, agave, chili garlic sauce, and 2 tbsp water in small bowl and set aside. Combine onion, peach, cucumber, lime zest, and pepitas in medium bowl and toss. (4-servings: use ¼ cup water, ½ tsp salt)
Combine cornstarch and ½ tsp salt on small plate. Press tofu into cornstarch to coat. Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add coated tofu and cook, until brown and crispy, 3 to 4 minutes per side. Reduce heat to low and stir in chili-garlic sauce and noodles. Stir to coat tofu. (4-servings: use ¼ cup vegetable oil)
Divide glass noodles with chili-garlic tofu between bowls. Top with peach-cucumber salsa. Enjoy!
SIMILAR RECIPES
Glass Noodle Salads with Crispy Tofu & Basil-Tahini Dressing
Stuffed Sweet Potatoes with Cucumber Chickpea Salad & Miso Tahini
