Vietnamese tofu and noodles salad recipe

Ingredients

• 14 ounces firm chilled tofu, drained and cut into 8 slices
• 4 ounces buckwheat soba noodles
• 1⅓ cups frozen edamame
• 1 carrot, cut into matchstick strips
• 1¼ cups snow peas, cut into matchstick strips
• 4 ounces rainbow Swiss chard, stems cut into matchstick strips, leaves thinly shredded
• ⅓ cup coarsely chopped fresh cilantro

• 2 tablespoons tamari sauce or soy sauce
• 2 tablespoons sesame seeds
• 1 red chile, seeded and finely chopped (optional)
• 1½-inch piece fresh ginger, peeled and finely chopped
• ¼ cup virgin canola oil
• ½ lemon juice
• 1 tablespoon sweet chili dipping sauce

1. Line the bottom of the broiler pan with aluminum foil. Arrange the tofu on the broiler pan in a single layer and fold up the edges of the foil to make a dish.
2. To make the marinade, mix together the tamari sauce, sesame seeds, chile, if using, and half the ginger in a small bowl. Spoon it over the tofu, then let marinate for 10 minutes.
3. Meanwhile, bring a large saucepan of water to a boil, add the noodles, and cook according to package directions, adding the frozen edamame for the last 3-4 minutes and cooking until just tender. Drain into a strainer, then rinse under cold running water.
4. Put the carrot, snow peas, Swiss chard stems and leaves, and cilantro in a large salad bowl. Add the noodles and edamame and gently toss.
5. To make the dressing, put the oil, lemon juice, sweet chili dipping sauce, and remaining ginger into a bowl and whisk with a fork. Pour over the salad and gently toss.
6. Preheat the broiler to medium-high. Turn the tofu over in the marinade, then broil for 2 minutes on each side, or until browned. Let cool for a few minutes, then cut into cubes and sprinkle over the salad with any remaining marinade and serve.