Crunchy Thai Noodle Salad | whole food plant based | oil free cooking |chef julia

Описание: #chefjulia #wholefoodplantbased #oilfree
Please excuse the voiceover. My original video had some problems with the microphone so instead of reshooting the video I added the voiceover. I plan to reshoot the video at a later date but wanted to get the recipe out to you now.
Crunchy Thai Noodle Salad
Lotus Foods Black Rice Ramen Noodles, 2 blocks (4 servings)
Place dry noodles in a deep bowl and cover with boiling water. Allow it to sit for 5 minutes. If noodles are still hard let it sit for a couple more minutes. Rinse and drain.They will continue to hydrate on their own so don't worry if they seem a little chewy.
Vegetables
1/4 head green cabbage
1/4 head red cabbage
1/3 red onion
The above are shredded very thinly on a mandoline
2 medium carrots, shredded on a mandoline with a julienne blade
1/2 cucumber, cut by hand into matchstick pieces
1 small jalapeno, thinly sliced
1/2 cup fresh cilantro

Tofu Crumbles
One block extra-firm tofu, drained and pressed and crumbled (to press the tofu, wrap in paper towels or clean cotton cloth and place it between 2 cutting boards. Place a heavy object, like a large book, on top of it for 15-20 minutes. Preheat the oven to 400°
3 tablespoons low sodium soy sauce
1 tablespoon tahini
1 tablespoon coconut aminos
1 teaspoon grated fresh ginger
1/2 cup chopped red onions
2 tablespoons nutritional yeast
Mix ingredients together with tofu in a bowl or zip lock bag. Place tofu crumbles on a parchment paper lined baking sheet. Bake at 400° for 25-30 minutes, turning a couple times. Bake until desired doneness. The longer you bake it the crispier it becomes.

Peanut Dressing
1/3 cup peanut butter (Nut n Better Organic Creamy Peanut Butter)
1 teaspoon Sriracha
1 tablespoon date syrup
3 tablespoons low sodium soy sauce
3 tablespoon fresh lime juice
1 teaspoon fresh ginger, grated
2 small garlic cloves, grated
Whisk all together and add a little hot water if needed.
Garnish
chopped roasted peanuts
slices jalapeno peppers
chopped cilantro
Place the drained noodles and vegetables and tofu in a bowl, layered with dressing. Toss together and garnish.
You can use any noodles you prefer. I like the chewy texture of the ramen noodles by Lotus Foods, the fact that they're organic, oil free and taste great in this recipe.

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