Rice Noodle Salad With Grapefruit-Sriracha Vinaigrette
Ingredients
For the tofu:
- 8 oz super-firm tofu sliced into thick matchsticks (see pic)
- 3 tbsp soy sauce or gluten-free tamari
- 2 tsp sesame oil
- 1 tsp liquid smoke
For the dressing:
- 1 clove garlic
- 1 tsp fresh ginger
- 3/4 cup fresh red grapefruit juice
- 2 tbsp grapeseed oil
- 2 tbsp Sriracha
- 2 tsp dijon mustard
- 2 tsp rice wine vinegar
- 1 tsp toasted sesame oil
- 1 tsp agave nectar
- 1/4 tsp salt
For the salad:
- 8 oz pad thai rice noodles
- 2 pcs mini cucumbers thinly sliced (about a cup)
- 1 pc red grapefruit cut into segments then halved
- Black sesame seeds
- 1/4 cup fresh mint finely sliced
- I used sliced fresnos for garnish but, eh, you don’t need em.
Instructions
- First, boil water for the noodles. While water is boiling prepare the tofu, prep veggies, and make dressing.
Prepare the tofu:
- Preheat a cast iron pan over medium-high heat.
- Measure the tamari, sesame oil and liquid smoke out onto a dinner plate. Dredge the tofu pieces into the mixture and toss to coat.
- Spray pan with a little canola oil. Cook tofu, flipping often, until lightly to medium browned, about 5 minutes. Remove from pan and set aside.
Prepare the noodles:
- Once water has come to a boil, prepare rice noodles according to package directions, being careful not to overcook. Once noodles are tender, transfer to a colander and run under cold water to cool completely. Set aside.
- Make the dressing:
- Simply add all dressing ingredients to a blender and blend until very smooth. Keep chilled until ready to use
- Assemble the salad:
- Toss together noodles, cucumbers, grapefruit segments and tofu. Coat with dressing, using your hands to mix (this way, you don’t break the tofu or smush the grapefruit). Garnish each individual serving with sesame seeds and mint. Serve cold!
Tried this recipe?Let us know how it was!
