Snap Peas

Chilled Glass Noodles with Snow Peas Baked Tofu

Chilled Glass Noodles With Snow Peas Baked Tofu

Ingredients

Makes 4 servings

• 4 ounces glass noodles
• 1 (8-ounce) package marinated baked tofu, cut into 1/2-inch dice
• 1 ounce snow peas, trimmed and diagonally cut into 1-inch pieces
• 1 medium English cucumber, peeled, seeded and cut into 1/4-inch slices
• 1 medium carrot, grated
• 1/4 cup minced green onions
• 2 tablespoons chopped fresh cilantro
• 1/2 cup unsalted roasted peanuts, crushed or chopped
• 2 tablespoons toasted sesame oil
• 2 tablespoons grapeseed oil
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 garlic clove, minced

Method

1. Soak the noodles in a heatproof bowl of boiling water until softened, 8 to 10 minutes
2. Drain well and rinse under cold water
3. Cut the noodles into thirds and place them in a large bowl
4. Add the tofu, snow peas, cucumber, carrot, green onions, cilantro and peanuts
5. Set aside
6. In a small bowl, combine the oils, vinegar, soy sauce and garlic, stirring to blend well
7. Add the dressing to the salad and toss gently to combine
8. Refrigerate for 30 minutes before serving