Chilled Stir Fry Noodle Salad

Yield: 8 Servings (12 oz.)

Yield: 8 Servings (12 oz.)

A refreshing (and filling) noodle salad that's packed full of colorful vegetables, crispy pan-fried tofu and tender rice noodles—all tossed together in a punchy sesame-soy vinaigrette.

Step 1

Cut tofu into 1/2-inch cubes. In a bowl combine soy sauce, rice wine vinegar, 1/2 cup canola oil, sesame oil, brown sugar and water stirring until sugar is dissolved. Transfer 2/3 of the dressing into another container, cover and refrigerate until service. Add tofu to the bowl with reserved dressing and gently toss to coat. Cover and refrigerate for at least 30 minutes.

Step 2

Drain tofu. Heat canola oil in a large non-stick sauté pan over medium-high heat. Add tofu keeping some space between, cook in batches if necessary. Brown on all sides then transfer to a paper-lined plate. Add 1/2 cup oil to the pan, letting it get hot. Add frozen stir fry vegetable blend, cover and let cook, stirring often until heated through about 10 minutes. Transfer to a sheet pan and chill.

Step 3

Cook rice noodles according to package instructions, chill.

Step 4

In a large bowl add stir fry vegetables, rice noodles, zucchini noodles, tofu and remainder of sesame-soy dressing. Gently toss for all ingredients to distribute. Cover and chill for at least 30 minutes. Divide into 8 servings bowls, garnish with toasted sesame seeds and green onions. Serve with Schiracha sauce on the side or drizzle on the salad.