Sweet and Sour Glazed Tofu
with Vietnamese rice noodle salad

Name: Sweet and Sour Glazed Tofu
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 16 oz Tofu, extra firm (vacuum packed preferable), cubed; 1 clove Garlic, chopped; 1 Tbsp Ketchup; 2 Tbsp Soy sauce, low-sodium; 1 1/2 Tbsp Honey; 1 tsp Vinegar, rice; 1 Tbsp Oil, cooking; 2 cloves Garlic, chopped; 1/2 cup Water; 2 Tbsp Sugar; 2 Tbsp Soy sauce, low-sodium; 2 Tbsp Lime juice; to taste Hot sauce (opt); 1/2 Bell peppers, red, thinly sliced; 6 oz Carrots, shredded (look for pre-shredded); 4 oz Noodles, rice vermicelli (look for these in the international aisle; if you can't find them, substitute with another thin noodle); 1 head Green lettuce, chopped (sub any crisp variety of lettuce); 1/4 cup Basil, fresh, chiffonade; 1/4 cup Peanuts, roasted and unsalted

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Cook down the sweet and sour glaze for this tofu into a thick, sticky sauce. Served with a refreshing rice noodle salad on the side, this would be a great dinner to enjoy outdoors if the weather cooperates.

Ingredients

Metric

Servings:

Sweet and Sour Glazed Tofu:

Tofu, extra firm (vacuum packed preferable) - 16 oz , cubed
Garlic - 1 clove , chopped
Ketchup - 1 Tbsp
Soy sauce, low-sodium - 2 Tbsp
Honey - 1 1/2 Tbsp
Vinegar, rice - 1 tsp
Oil, cooking - 1 Tbsp

Nuoc Nam Dipping Sauce:

Garlic - 2 cloves , chopped
Water - 1/2 cup
Sugar - 2 Tbsp
Soy sauce, low-sodium - 2 Tbsp
Lime juice - 2 Tbsp
Hot sauce (opt) - to taste

Rice Noodle Salad with Peanuts:

Bell peppers, red - 1/2 , thinly sliced
Carrots - 6 oz , shredded (look for pre-shredded)
Noodles, rice vermicelli - 4 oz (look for these in the international aisle; if you can't find them, substitute with another thin noodle)
Green lettuce - 1 head , chopped (sub any crisp variety of lettuce)
Basil, fresh - 1/4 cup , chiffonade
Peanuts, roasted and unsalted - 1/4 cup

Prep

Tofu - If tofu is packaged in water, press out liquid first. Slice into 1" / 2.5cm cubes. (Can be done 1 day ahead)
Bell peppers / Carrots (if not pre-shredded) / Garlic (for tofu and dressing) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make sweet and sour glaze - Whisk together garlic (the portion for tofu), ketchup, soy sauce, honey and vinegar. (Can be done up to 5 days ahead)
Make nuoc nam dressing - Combine water and sugar and boil (or heat in a microwave for 1 ½ to 2 minutes, until water is bubbling). Mix with remaining dressing ingredients and season to taste with hot sauce. Adjust taste as needed - use soy sauce for more savory, more lime juice for tartness, more sugar for sweetness. (Can be done up to 5 days ahead)
Cook rice noodles - Double if making Thursday's summer rolls. Cook according to package instructions and store in cold water until ready to use. (Can be done up to 1 day ahead)

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Make

Optional step: You can leave the bell pepper and carrots raw for the salad if you like extra crunch, or if you would prefer them to be more tender, heat some oil in a skillet. Saute bell peppers and carrots until cooked to your liking. Set aside and return pan to heat.
Heat a skillet with oil over medium-high heat. Add tofu and saute until golden brown, 5 to 6 minutes. Pour sweet and sour glaze over tofu and simmer until sauce thickens and coats tofu, ~2 minutes.
While tofu cooks, chop lettuce and chiffonade basil. In a large mixing bowl, combine noodles (remember to reserve half if doubled for Thursday), lettuce, basil, bell peppers, carrots and peanuts. Add nouc nam dressing until salad is dressed to your liking, tossing to coat all ingredients in dressing.
Serve tofu with rice noodle salad on the side. (Note: nuoc nam is a light, oil-free dressing so it will gather at the bottom of the bowl. Gently toss the salad right before serving to make sure everything is combined.) Enjoy!

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