Thai noodle salad with sautéed tofu from Cooking Light Magazine, April 2008 (page 144)

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Notes about this recipe

  • jjhorinek on September 21, 2015

    The salad base is very good for a number of toppings--grilled shrimp seems like it might work. You can also use very thin Italian pasta in place of the vermicelli. For additional "healthyness" (at the expense of a little flavor, the rofu needn't be fried. Only caution on this recipe is to watch the salt content--close to one day's maximum mg's in this dish.

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