Asian Noodle Salad with Sesame Tofu Bites

Okay, so I have never eaten tofu before.  There is something about it that just grosses me out and I couldn't get myself to try it.  I saw this recipe and it actually made tofu look and sound good so I thought I would try it out.  Plus I was hoping that my kids would think the triangles were cool and love them.  Well, I tried it and I actually thought that maybe it wasn't so bad.  But in the end my husband and I both decided the texture was just too much for us.  We couldn't get over it and my husband said, "you know what it is, it tastes like soggy bread".  As soon as he said that I was like, "you are so right!".  So no more tofu for us.  But I will make these noodles again.  I added edamame, really small diced celery, and some mushrooms instead of sugar snap peas.  I also stir-fried the vegetables a little while the noodles cooked so they weren't just raw.  They were fabulous and so good.  I think I will just add chicken next time:)

Ingredients

recipe source: here

• FOR THE SALAD
• 1 (14-ounce) block extra-firm tofu, drained
• 12 ounces linguini noodles
• 2 medium carrots, peeled and sliced into thin, 2-inch sticks
• 1 cup sugar snap peas, trimmed and strings removed
• 3 scallions, chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 tablespoons lite soy sauce, 1 tablespoon honey, 1 teaspoon rice vinegar

• 1/4 cup sesame seeds
• 1 tablespoon toasted sesame oil, 1 tablespoon canola oil
• FOR THE DRESSING
• 1/4 cup lite soy sauce
• 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil
• 1 teaspoon honey, 2 teaspoons peeled and minced fresh ginger
• 1 garlic clove, minced
• 1/2 teaspoon red pepper flakes

Instructions

1. Slice the tofu widthwise into quarters. Slice each quarter into four rectangles, then slice each rectangle diagonally into two triangles. Line a rimmed baking sheet with a double layer of paper towels and arrange the tofu on top in a single layer. Cover the tofu with another double layer of paper towels and place a baking sheet on top faceup, along with a weight, such as a heavy pot. Let the tofu drain for at least 5 minutes.
2. In a large bowl, combine all the ingredients for the dressing and set it aside. Bring a large pot of water to a boil, then cook the noodles according to the package directions. Rinse the noodles with cold water, drain them, and toss them with the dressing. Add the carrots, snap peas, scallions, and cilantro, and toss once more.
3. In a small bowl, whisk together the soy sauce, honey, and rice vinegar and set the mixture aside. Place the sesame seeds on a small plate. Firmly press both sides of each tofu piece into the seeds. Heat the sesame and canola oil in a large skillet over medium heat. Add the tofu, frying each side until golden brown, about 5 minutes per side. Drizzle the soy mixture onto the tofu and continue cooking 1 minute more. To serve, fill each bowl with the noodle mixture, then top it with a few pieces of tofu.