Pho Fusion Salad
All of the delicious flavors of Pho without the slurpy mess!
Ingredients
- ¼ c soy sauce/aminos
- ¼ c Ponzu Sauce if you can't find ponzu sauce, you can use soy sauce instead
- ½ c seasoned rice wine vinegar
- 2 T agave
- 2 T hoisin sauce I like Soy Vay
- 6 servings rice noodles prepared according to package directions
- 2 zucchinis
- 2 carrots
- 2 scallions
- handful of cilantro
- 2 blocks of firm tofu
- oil for frying I like Avocado oil
- optional—salad greens
Instructions
- Press your tofu (either wrapped in a paper towel between two plates, or in a tofu press—this one is on my Christmas wish list!). Slice into desired size.
- Mix dressing ingredients thoroughly. It should make about 1 ¼ cups. Reserve a ½ c to marinate your tofu.
- Place sliced tofu in a bowl with marinade for about 30 minutes, turning/gently shaking every few minutes to get it all coated.
- Prepare noodles according to package directions. Toss warm noodles in ½ c of the remaining dressing, leaving ¼ of a cup.
- Pan fry/sear marinated tofu in batches, removing to a paper plate covered in a paper towel to absorb excess oil.
- In the meantime, shred carrots and zucchini. I like using my julienne peeler! Slice scallions and chop cilantro. Mix them in with cooked noodles and remaining sauce.
- Serve the noodles piled in a bowl and topped with a few slices of the tofu (you can pile up the noodles on a big bed of greens first if you want!). Garnish with more cilantro if desired. Enjoy!