Mindful Sodexo 
Lemongrass tofu, crushed peanuts, and fiery peanut sauce over rice noodles and herbed greens with crisp fresh vegetables
Nutrition Facts:
Calories: 560, Carbs: 34g, Protein: 15g, Fat: 42g, Sat. Fat: 4.5g, Sodium: 280mg, Fiber: 5g
Prep Time: 30 to 45 minutes plus 30 minutes for marinating tofu Cook time: 20 to 25 minutes Yield: 4 servings; 1 salad per serving Difficulty level: Intermediate
Spring Roll Salad
Ingredients
Prepare
Spring Roll Salad
- 2 1/2 ounces rice stick noodles
- 4 teaspoons canola oil
- 12 cups (12 ounces) mesclun salad mix
- 1/4 cup mint leaves, cut into ribbons
- 1/4 cup chopped cilantro
- 1/4 cup thinly sliced green onions
- 12 ounces Lemongrass Tofu
- 1 cup matchstick carrots
- 1 cup bell peppers, cut into 1/2-inch cubes
- 1 cup cucumbers, cut into 1/2-inch cubes
- 1 1/3 cups shredded red cabbage
- 1/4 cup toasted unsalted peanuts
- 1 cup Spicy Peanut Salad Dressing
- 1. Bring 2 cups of water to a boil. Place the rice noodles in a heat-resistant bowl and carefully pour the boiling water over them. Let them soak for 5 to 7 minutes or until they are soft and pliable. Drain the noodles and rinse them under cold water.
- 2. Toss the rice noodles with oil.
- 3. Place 3 cups of field greens into each bowl and top with 1 tablespoon each of mint, cilantro, and green onions. Divide the cooked rice noodles evenly over each salad bowl.
- 4. Working in rows from left to right, top the noodles with:
- 3 oz tofu
- 1/4 cup carrots
- 1/4 cup peppers
- 1/4 cup cucumbers
- 1/3 cup cabbage - 5. Top each bowl with 1 tablespoon of toasted peanuts. Enjoy immediately with 1/4 cup of peanut dressing or cover and keep in the refrigerator for up to 1 day.
Lemongrass Tofu
- 1/4 cup finely chopped lemongrass
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon chopped Thai red chile or Fresno chile peppers
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon ground turmeric
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1 pound extra firm tofu, drained and pressed and cut into large cubes
- tablespoons canola oil
- 1. In a mixing bowl, combine the lemongrass, soy sauce, chiles, red pepper flakes, turmeric, sugar, and salt.
- 2. Add the tofu pieces to the mixing bowl. Stir to coat the pieces evenly. Cover and refrigerate for 30 minutes to marinate. Drain and discard excess marinade.
- 3. Preheat the oven to 400 degrees Fahrenheit. Toss the marinated tofu pieces with oil and spread them evenly in a single layer on a baking sheet.
- 4. Roast the tofu at 400 degrees Fahrenheit for 20 minutes or until it is golden brown and heated to at least 140 degrees Fahrenheit. Turn the cubes every 5 to 10 minutes so they cook evenly. Enjoy them right away or let them cool, then store them in a covered container in the refrigerator for up to 2 days.
Spicy Peanut Salad Dressing
- 2 1/2 tablespoons creamy peanut butter
- 6 tablespoons unseasoned rice vinegar
- 2 teaspoons grated ginger
- 2 teaspoons sriracha-style hot chili sauce
- 1 tablespoon low-sodium soy sauce
- 4 teaspoons honey
- 2 teaspoons sesame oil
- 1/2 cup canola oil
- 1. Whisk all ingredients together in a small bowl until well blended. Cover and keep in the refrigerator until ready to use. You can make this up to 2 days ahead of time.
Chef Tips:
- If you cannot find lemongrass, try a combination of lemon or lime zest and juice. For each tablespoon of lemongrass, use 1/2 teaspoon lime or lemon zest and 1 1/2 teaspoons of juice.
