Tofu & Noodle Salad

I just ate the rest of this for lunch, so I figure that I’ll be at my most poetic with the flavors still on my tongue. And what a happy tongue I have! This may be my favorite recipe from Appetite for Reduction that I’ve tried so far. And I only picked it because I wanted to eat something “weird” and I had rice noodles left over from something else.

OH MY GOD. I almost can’t look at this picture without trying to lick the screen. I’ve never had Vietnamese food before, and I know this is an approximation, but DEAR LORD. Incredible. First, who would ever think that mint, garlic, chili, lime, cucumbers and peanuts would ever taste this good together? Frickin’ genius. The taste actually reminded me a bit of the sunshine pickles my grandma would make when I was a little girl. I think it’s the pungent garlic, onion and cucumber background. But the mint! THE MINT. As I was chopping it all up, I kept thinking–really? Really? Almost half a cup of mint, total? That is a ton of mint. But you know what? Perfect.

Also, I’m super excited that my tofu turned out awesome. Every time I make tofu and it doesn’t stick to the pan, or taste gross, or have a weird wet texture, I could cry. Oh, tofu. We were meant to be together.

1 thought on “Tofu & Noodle Salad

  1. Pingback: Moroccan Stew | unethical vegan

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