Garden fresh asparagus and sugar snap pea pods make this a lovely and tasty springtime salad. Add to it oven roasted golden tofu all on top of your favorite noodles and you have a delicious and healthy meal in a bowl. You can also replace the tofu with chicken or shrimp if you prefer. As far as the garden fresh goes, we will still have to wait a few months for that, but in the meantime I couldn’t resist making this satisfying salad early in the season. It will only be that much better when June arrives. Happy Spring!
Ingredients
1 package extra-firm organic tofu
8 ounces buckwheat pasta or any thin noodle of choice
1 bunch fresh asparagus
4-6 ounces fresh sugar snap peas or snow peas also work fine.
2 large carrots
6-7 fresh brown or white mushrooms
1/2 large red pepper
3-4 fresh green/spring onions
1/3 cup soy sauce
1/4 cup sesame oil
1/4 cup rice wine vinegar
1 teaspoon garlic-chili sauce
1/4 cup sesame seeds
1/3 cup roasted peanuts
Method
Step 1) Pre-heat oven to 400 degrees (on roast or air fry if it is an option) Drain tofu. Press out remaining water by wrapping tofu in paper towels and pressing down.
Step 2) Cut tofu in half width size and then slice 5 by 4 3/4 inch cuts across top making approximately 3/4 inch cubes. Place cubes on a parchment lined baking sheet. Sprinkle and toss with olive oil and course sea salt. Bake in preheated oven for 20-25 minutes, stirring once until tofu is lightly golden. Take out and let cool on sheet.
Step 3) While tofu is baking, boil noodles till just al dente (still slightly firm). Drain and immediately run under cold water to stop the cooking process. Set aside and let drain well. Place in a large bowl when fully drained.
Step 4) Rinse and prep vegetables. Cut asparagus into 2 inch pieces, cut carrots into 2 inch pieces and thinly slice, and I like to leave the pea pods whole. Also, slice the mushrooms, pepper, and green onions and set aside.
Step 5) In a medium sauce pan with lid bring 1-2 inches of water to boil. Blanch asparagus, carrots, and peas separately and rinse under cold water and drain well before adding to noodles. Blanching or cooking in boiling water, should only take a minute or two. Just until vegetable turns a bright color and is slightly tender. Do not overcook. Rinsing in cold water will help to stop the cooking process and help to retain the bright color.
Step 6) Toast 1/4 cup of raw sesame seeds in a small dry fry pan over medium-low heat. Watch closely and stir lightly for about a minute or so. Remove and cool.
Step 7) Now you are ready to combine all the ingredients, noodles, vegetables, and tofu (reserve the seeds and nuts for toppings). Combine and mix dressing and pour over the salad. It’s easiest to use both hands to mix up salad making sure that the dressing gets fully incorporated. You can always mix up more dressing or reserve some to pour on top just before serving. It gets absorbed quickly. You may also prefer to serve separately, or have extra on the side.
Step 8) Sprinkle sesame seeds and salted or roasted peanuts on top and serve!
