Monday, August 6, 2007

Rice Noodle Salad with Tofu and Nori

Hot sticky nights require easy recipes for the gluten-free cook. I whipped up this Asian-inspired cold noodle salad featuring some of my favorite sushi seasonings and it was a winner all the way around. I didn't have to slave over the proverbial hot stove other than to boil up one pot of water to soften the rice noodles. The rest of the minimal kitchen time was spent chopping and mixing. Highly recommended for dining on muggy nights with a side of sliced cucumbers in vinaigrette.

Rice Noodle Salad with Tofu and Nori

1 (6.75 oz.) pkg. rice vermicelli or maifun (rice sticks)
1/2 lb. firm tofu, cubed
4 Tbsp. gluten-free soy sauce
2 Tbsp. sesame oil
2 sheets nori (seaweed sheets for sushi), crumbled
2 Tbsp. pickled ginger, chopped
2 Tbsp. toasted sesame seeds (black seeds add a little color)

Bring a pot of water to a boil and then turn off the heat and add rice vermicelli to soak until softened, about 5 minutes. Don't let vermicelli soften too much, you want some bite here. Drain and rinse with cold water to stop cooking.

Mix remaining ingredients and blend with noodles. Chill at least one hour before serving.

A little slivered red pepper would no doubt improve this dish by adding a little color.

Serves 6.

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