Ginger Cashew Noodle Salad with Honeyed Tofu
12 oz package extra firm organic tofu
1 cup diced green onion
1 diced orange bell pepper
2 cups toasted cashews
1/3 cup shredded dry coconut
1 8 oz package of Rice Stick Bihon Noodles
1 lemon
1 lime
1 2 inch fresh ginger stick – graded
1/3 cup of honey
4 cups left over broccoli vegetable broth (can use plain water)
Seasonings: Garlic and onion powder, fresh ginger, parsley flakes, lemon pepper, sea salt
Directions: Broke rice noodles into 3-4 inch pieces and put into boiling water or broth (1 quart). Added sprinkle of sea salt and onion and garlic powder. Cooked till soft. Max 5 minutes. Poured broth water off and rinsed noodles off with cold water. Added a pinch of olive oil and stirred and chilled in refrigerator. Stirring every 5-10 minutes.
In wok or flat pan, preferably non-stick with a teaspoon of olive oil grilled tofu (could bake) in 1 x 2-3 in 1/4 inch thick blocks till mildly crisp. Then cut into small cubes put back into wok and stir fried with small amount of olive oil to coat wok and added honey with stir frying until mild brown caramelized coating to tofu cubes. Remove and put into small container.
Take cashews and heat in pan till lightly brown. Can add garlic and onion powder and tinge of olive oil. Put aside.
Shred ginger on grader and put aside.
Take chilled noodles and pour into mixing bowl. Added in peppers, green onions, shredded coconut, with cashews, onion and garlic powder, parsley, lemon pepper, sea salt and fresh ginger. Squeeze juice from one whole lemon and one whole lime and stir. Added in honeyed tofu and stir. Season to taste. Put on glass bowl. Chill and serve.
Be and Stay Well,
Kirk
You may call Kirk Hamilton PA-C Monday thru Friday 8-9 a.m. PST at 916-489-4400 for brief medical questions at Health Associates Medical Group.
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