Spring Roll Salad

Step 1

Place about 2 cups or three pucks (depending on your brand of noodles) into a large bowl. Pour over enough boiling water to submerge and let that sit for 3-4 min. Once cooked, strain off the hot water and cool them down with cold water. Set aside.

Step 2

Into a mixing bowl, combine 2 cloves of minced garlic, ⅓ cup of crunchy peanut butter, 1 tbsp of rice wine vinegar, the juice from half a lime, 2 tbsp of soy sauce, 1 tbsp of sesame oil, and a splash of water. Now, this dressing might seem like it won't come together; use a whisk and give it some time. If it still won't emulsify, add in 1 tbsp of water and keep whisking! Set it aside.

Step 3

Cube up 1 lb of firm tofu, add it to a large zip lock bag with ⅓ cup of corn starch, 1 tsp of kosher salt, and 1 tsp of black pepper. Give it a good shake and set it aside.

Step 4

With a sharp knife, slice ½ red cabbage, 3 large carrots, ½ a cucumber, ½ red onion, and chop 1 cup of cilantro.

Step 5

Place a large frying pan over medium heat and add in 2 tbsp of olive oil. Once heated, gently lay in your coated tofu (make sure to shake off any excess starch). Don't move it around too much; allow each side to crisp up and turn a light golden brown. Allow to fry for 6-7 min. Remove from the heat.

Step 6

Into a large bowl, add your cooked and cooled noodles, your chopped veggies, and your sauce. Give it a good mix. Add in your fried tofu and enjoy!