Sunday Supper: Ginger Marinated Tofu Salad

This is a highly satisfying, full-flavoured summer salad. 

Marinating the tofu gives it a delightful taste and texture. I'm usually too impatient for marinades, but sometimes it's definitely worth the wait!

We ate this salad as a main meal,  but it would make a great starter as well.

Read on for the recipe...

Ginger Marinated Tofu Salad

Marinade

2 tbsp fresh ginger, peeled and finely chopped

2 cloves garlic, finely chopped
2 Tbs soy sauce
2 Tbs sesame oil
Juice of half a lime
1 Tbs brown sugar

1 block firm tofu, drained and cubed

3⁄4 of a pkg pad Thai rice noodles (3/4 of a 454 g package) - cooked and rinsed with cold water
1/2 a red pepper, sliced

1/2 a yellow pepper, sliced

1/2 an orange pepper, sliced
4 Spring onions, sliced
1⁄2 cup fresh cilantro, coarsely chopped
2⁄3 cup whole cashews
3 cups napa cabbage, thinly sliced

Miso Vinaigrette

2 Tbs beige miso paste
3 tsp sugar
2 Tbs hot water
Juice of one lime
1⁄4 cup rice vinegar
1⁄2 cup vegetable oil

1 Tbs chili paste

1. Mix together the ginger, soy sauce, sesame oil, lime juice and brown sugar. Add the tofu and toss to coat. Place in a container with a snug fitting lid so that you can shake it up every so often to redistribute the marinade. Marinate for 2 hours. 

2. Mix together the Miso Vinaigrette, and set aside.

3. In a large bowl, mix the cooled cooked rice noodles, with the bell peppers, green onion, cilantro, cashews, napa cabbage and all the vinaigrette. Toss to combine well. 

4. Heat a large nonstick pan over medium-high. Add the tofu and marinade. Cook until all the marinade has been absorbed, stirring occasionally to prevent sticking. Set aside.

5. Serve noodle salad topped with tofu cubes, cilantro leaves and a sprinkling of sesame seeds as garnish.