Itsu Noodle Salad

Yields 4 servings (Recipe #506)

Ingredients
-mirin, 6 Tbs
-tamari, 6 Tbs
-sucanat sugar, 2 Tbs*
-rice vinegar, 4 tsp
-ginger, 10 Tbs, minced, divided
-tofu, 24-ounce, 0.5 inch diced
-rice noodles, 16-ounce*
-peas, 0.66 cup
-carrot, 4, julienne
-scallion, 0.5 cup, thin sliced
-basil, 0.5 cup, thin sliced
-mint, 0.5 cup, thin sliced
-cabbage, 2 cup
-tahini paste, 2 Tbs*
-Sriracha, 2 Tbs
-lemon, 4 Tbs
-garlic, 4
-salt, 1 tsp + to taste
-water, 2 Tbs
-olive oil, 2 Tbs
-sesame seed, 4 tsp

Equipment needed
-baking sheet
-pot
-strainer
-salad bowl
-food processor or blender
-spatula or spoon
-chef’s knife
-cutting board

Directions
1. Create marinade by mixing mirin, tamari, sugar, vinegar, and 6 Tbs ginger. Then pour marinade over tofu and allow to marinate at least 30 minutes or overnight.

2. Preheat oven 400 F. Bake tofu in oven between 25 to 30 minutes or until tofu is crispy to your liking.

3. Cook noodles in boiling water and follow package directions.

4. Cook peas in boiling water for 3 min, drain, and rinse in cold water.

5. Put noodles in bowl then add carrots, herbs, cabbage, seeds, peas, and toss together. If you don’t want the veggies raw you can always sauté the veggies to your liking before mixing with the noodles.

6. To make salad dressing put tahini, Sriracha, lemon, 4 Tbs ginger, garlic, salt, water, olive oil in blender and pulse until smooth.

7. Pour dressing into salad bowl, toss until it’s integrated, and if needed add salt to taste.

9. Garnish with sesame seeds.

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Notes*
1. If you don’t have sucanat sugar then substitutes can be brown sugar, raw honey, or maple just to name a few. Do not use white sugar.

2. You don’t have to use rice noodles. Soba noodles are a good substitute.

3. If you don’t have tahini then substitute with any nut butter (e.g. peanut butter, almond butter, cashew butter, etc.)

Allergen Info
Gluten-free, dairy-free, vegan, contains seeds, contains soy, contains nightshades