Ingredients
For the Tofu
For the Noodle Salad
For the Peanut Lime Dressing
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- Slice the block of tofu into 1/2-inch slabs. Lay some paper towels on a flat surface and place the slabs side by side on top of the paper towels. Cover with another layer of paper towels, then place a cutting board on top of the tofu and stack heavy objects on the cutting board. Let the tofu drain for at least 15 minutes.
- For the sauce, whisk together the hoisin, rice vinegar and five spice powder until combined. Set aside.
- Remove the paper towels and slice the tofu into cubes. Heat the oil in a non-stick pan over medium-high heat. Add the tofu and sauté for 8-10 minutes, flipping and tossing the tofu every 2 or so minutes, until it is crispy and browned. Remove pan from heat, add the sauce, and toss until combined.
- To make the peanut lime dressing, combine all the ingredients in a bowl. Whisk until smooth. Set the dressing aside.
- Bring a pot of water to a boil for the spaghetti. Once the water is boiling, add the spaghetti, and continue to boil until the pasta is tender. Drain in a colander and rinse it briefly with cold water to cool it off. Let the pasta drain well.
- Meanwhile, cut all the vegetables. Combine the cooled pasta in a large bowl with the cabbage, carrots, cilantro, green onion, and dressing. Toss the salad until the ingredients are evenly combined.
- Serve the noodles topped with the tofu, sprinkled with sesame seeds and thinly sliced green onions for garnish. Enjoy!