Spicy Thai Tofu Salad

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Today was the first day of school at the Quest House. Summer school, that is. A couple months ago, guidance counselors came over to the middle school to explain how high school credits work for graduation. You need a certain number of credits in each area to graduate and they laid out sample plans on how to reach these credits. Blah, blah blah.

We are lucky here that school funding provides a pretty good number of electives to choose from. Things like theater, speech, film, and other creative arts. Sheesh, being Texas we even have farming classes where you get your very own animal to take care of and present at the State Fair for sale. Personally I’d opt for the sheep. Sheep are used for wool and not food. Wool is good. Food? Yeah, not a good ending for that class.

The Kid wants to get into the creative field and she was excited to pick out some classes. Unfortunately in order to take all of the electives she wanted, she was going to be short on some of the required credits. She asked me if it would be OK to take a couple classes in summer school to get the required credits so she could take the electives during the year.

Um, whoa! This was completely without any involvement or prompting on my part. She figured out that she could give up a few weeks of her summer to put more time into something she loves later. Squeeeeeee! So off we went this morning at the crack of dawn to school. Summer school starts even earlier than regular school and ends later too. Yay for Mommy! 😉

The Kid is pursuing something she loves even though it’s easier to take another path. I couldn’t be more proud of her. I wish I had her sense of desire and passion at her age. At that point, I had my nose in books but hadn’t a clue what excited me in life. Summer was a time to be lazy. End of story.

Of course if I was off for the summer now, guess where you’d find me. In the kitchen!

Spicy Thai Tofu Salad  Spicy Thai Tofu Salad

  • 12 oz firm tofu
  • 2 Tbsp lime juice
  • 1 Tbsp low sodium soy sauce
  • 1 Tbsp chili garlic sauce
  • 1 tsp sugar
  • 3/4 tsp ground ginger
  • 1/2 tsp crushed red pepper
  • 1/2 tsp minced garlic
  • 8 oz uncooked rice noodles
  • 4 Tbsp lime juice
  • 3 Tbsp chili sauce
  • 2 Tbsp low sodium soy sauce
  • 1/2 Tbsp canola oil
  • 1 Tbsp fish sauce
  • 1 tsp sugar
  • 3/4 tsp ground ginger
  • 1/4 tsp crushed red pepper
  • Shredded romaine lettuce, sliced carrots, and cilantro for salad

Place the block of tofu on a plate and cover with paper towels. Place another plate on top to press the water out of the tofu. Your goal is to squeeze out as much water as you can from the block of tofu to firm it up. Let the plate sit there for about 30 minutes and drain the water off. Slice the tofu into 1/2 slices.

Combine all of the ingredients above through the garlic in a ziploc baggie. Shake slightly to combine and make a marinade. Add the tofu and marinate for 30 minutes to an hour. While the tofu is marinating, start preparing the rice noodles according to the package directions. Set them aside to cool.

Heat a skillet over medium high heat and spray with non-stick spray. Add the tofu slices and cook for 5 minutes or so until crisp on the edges. Flip the tofu halfway through to cook both sides. Remove from heat to cool slightly.

To prepare the dressing, combine the remaining ingredients in a small bowl and whisky slightly to blend. Prepare 4 bowls with a salad of the shredded romaine, carrots, and cilantro. Top with the tofu slices and evenly divide the rice noodles on the top. Add the dressing, to taste and enjoy. Makes 4 salads at approximately 295 calories each.

I had tons of dressing leftover to use on other salads and over veggies. I love multipurpose recipes and this worked out perfectly. You could easily do this recipe with chicken, shrimp, or steak instead of tofu. I just like mixing it up and going meatless every now and then.

Did you have something that excited you when you were in your early teens? What’s your passion now?

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