Noodle salad with tofu

Delight in the flavors of a refreshing Noodle Salad with tantalizing tofu, fresh vegetables, and a zesty dressing that will awaken your taste buds.

Ingredients:

• 400g extra-firm water-packed tofu
• 2 medium red potatoes, cubed (1-inch)
• 230g flat rice noodles, such as pad thai
• 3 tablespoons fried shallot oil (see Tips) or canola oil, divided
• 4 scallions, thinly sliced
• 2 ½ cups shredded napa cabbage
• 1 cup loosely packed fresh cilantro
• ½ teaspoon crushed red pepper
• ⅔ cup fried shallots (see Tips)
• 2 tablespoons toasted chickpea flour (see Tips)
• 1 ½ ounces tamarind paste (see Tips)
• ¾ cup hot water
• 2 tablespoons fried shallot oil (see Tips) or canola oil
• 2 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 1 ½ teaspoons lime juice, plus more to taste
• 1 ½ teaspoons salt
• 1 teaspoon sugar
• ¼ teaspoon ground turmeric

Instructions:

1. To make salad: Cut tofu in half horizontally. Place a kitchen towel on a cutting board, then place the tofu on the towel. Cover with another towel and a heavy object (like a cast-iron skillet) on top of the tofu; let it drain for 15 minutes.
2. While waiting, cook the potatoes in a large pot filled with water. Cover and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are soft when pierced with a fork, which usually takes about 5 to 8 minutes. Drain the potatoes in a colander. Bring the water back to a boil and cook the noodles as per the package instructions, stirring occasionally, until they are just cooked. Drain well, rinse under cold water, transfer to a bowl, and drizzle with 2 tablespoons of oil; toss to coat.
3. Slice the drained tofu into 3/4-inch cubes. Heat 1 tablespoon of oil in a large nonstick or cast-iron skillet over medium-high heat until hot. Add the tofu in a single layer. Let it cook without stirring until it starts browning on the bottom, which should take about 2 to 3 minutes. Stir and continue cooking, stirring often, until all sides are browned, typically another 6 to 8 minutes. Transfer the tofu to the bowl with the noodles.
4. Submerge scallions in cold water in a small bowl for 5 minutes. Drain and add to the noodles along with the potatoes, cabbage, cilantro, and crushed red pepper; mix thoroughly using your hands.
5. For the dressing: In a bowl, soak tamarind in hot water for 5 minutes, using a spoon to soften the pulp. Strain through a fine-mesh strainer into a bowl, pressing on the solids and scraping the strainer bottom to extract all the tamarind. Whisk oil, garlic, ginger, lime juice, salt, sugar, and turmeric into the tamarind water. Pour the dressing over the salad and toss to combine. Garnish with shallots and chickpea flour.

Summary:

• Calories: 1972 kcal
• Fat: 62 g
• Protein: 67 g
• Carbs: 294 g
• Potassium: 3743 mg
• Magnesium: 359 mg