It’s awfully strange to not be eating rice with cup upon cup of black beans for at least two meals per day. Spending two-ish months in Central America means:
1. Excellent gastro-intestinal health, and
2. All things pico de gallo, guacamole, hot saucy, cumin and limed, and
3. Persistent dreams involving air conditioned cars.
And now that I’m home and have nearly every type of ethnic food within twenty minutes of my house, I’m gravitating towards Asia. In fact, Asian food is so welcome in my house right now that I told her she could put her belongings in my dresser and stay forever.
Next adventure: Thailand?
This salad is fresh. Springtime. Light. Crisp enough to be satisfying. I love the play of texture and Thai flavor. Coconut milk meets peanut butter, hands her a bouquet of cilantro, and spritzes her with lime.
The peanut sauce is, well, so smooth and delicious you’d consider it a *milkshake
1 block (about 16-ounces) firm tofu, drained of all moisture and dried well, then chopped
Make one recipe Easy No Cook Thai Peanut Sauce.
Prepare the rice noodles according to package directions. Drain and toss them with two teaspoons of the oil to prevent them from sticking together. Set aside.
Bring a large saucepan of water to a boil and quickly blanch the pea pods, carrots, cauliflower, and broccoli for 2 minutes, just until they soften slightly and turn bright in color. Drain and add to the noodles.
In a large nonstick skillet, heat the remaining 2 teaspoons of oil over medium-high heat. Add the tofu and cook until lightly golden, 6 to 9 minutes. Toss the cooked tofu with the blanched vegetables with the rice noodles and add the romaine. Pour the peanut sauce on top and toss until all ingredients are coated. Serve warm or cold.