Composed Asian Noodle Platter
Beautiful presentation. Great combination of flavors."Perfect light summer dinner. This is a bit of a stretch for four people - next time I would use twice the tofu and another red pepper. There is enough of the dressing to support doubling the tofu." - lizmari
Yield: 4 Servings Ready in 45 minutes
5 people trying soon
|4 ouncesAsian rice vermicelli; or bean thread noodles|
|4 ouncesBaby spinach; long stems removed if desired|
|3 stalksBok choy; with leaves, thinly sliced|
|1 cupRed cabbage; thinly shredded|
|1/4 cupCilantro; minced|
|4 Scallions; green parts only, thinly sliced|
|1 mediumRed bell pepper; cut into short, narrow strips|
|1/4 cupUnsalted raw peanuts; halved (optional)|
|16 ouncesExtra firm tofu|
|1 tablespoonOlive oil|
|Salt; to taste|
|8 ounce jarThai Peanut Satay Sauce|
|1/2 cupCoconut milk|
|1 mediumLime; just the juice|
|1/2 teaspoonThai red chile paste; or to taste, dissolved in a little hot water|
|2 teaspoonsAgave nectar; or brown rice syrup, or maple syrup (*real* maple syrup)|
Composed Asian Noodle Platter Preparation
PREPARE THE TOFU:
1. Cut the block of tofu into 6 slabs crosswise. Blot well with tea towels or paper towels, then cut each slab in half to make 2 squares. Finally, cut each square on the diagonal to make triangles.
2. Spread the olive oil evenly over the surface of a wide skillet and heat. Add the tofu and saute over medium-high heat until golden on both sides, 10-15 minutes (approximately 5-7 minutes each side). Sprinkle with a little salt to taste. Set aside to cool.
PREPARE THE NOODLES:
1. Prepare the noodles al dente according to package directions. Rinse under cool water and drain well. Cut the noodles in several directions to shorten (kitchen shears work well for this).
2. Once the noodles are cool, combine them with 1/2 cup of the sauce, the cilantro, and half of the scallions. Toss together and set aside.
PREPARE THE SAUCE:
1. Combine the Thai Peanut Satay Sauce, coconut milk, lime juice, Thai red chile paste, and agave nectar in a small mixing bowl and whisk together until completely combined. Set aside.
PREPARE THE SALAD:
1. Combine the spinach, bok choy, and cabbage in a mixing bowl.
COMPOSE THE PLATE(S):
* This dish can be composed on one big platter for people to serve themselves off of, or composed on individual plates. I prefer the individual plates for the effect, but it is a bit more time consuming.
1. Spread the salad on the plate.
2. Mound the noodles in the center of the salad, leaving plenty of room on the edges for the tofu triangles and the red bell pepper.
3. Arrange to tofu and red pepper around the edge of the plate (there should now be a layer of salad on the plate, with a mound of noodles in the middle, and tofu and red pepper arranged around the edges, with salad under everything).
4. Scatter the remaining scallions over the top, followed by the optional peanuts.
5. If arranging on individual plates, drizzle a bit of dressing over the tofu, bell peppers, and salad (about a tablespoon per plate, more or less, to taste).
6. Serve with the remaining dressing on the side for people to add as desired.
From Vegan Express by Nava Atlas (2008)
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Composed Asian Noodle Platter Reviews
Perfect light summer dinner. This is a bit of a stretch for four people - next time I would use twice the tofu and another red pepper. There is enough of the dressing to support doubling the tofu.
10 months, 3 weeks, 4 days, 10 hours, 58 minutes ago
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