This is a dish I made from a Vegetarian Times issue (June 2005) with some slight modifications. It’s spinach, romain, cilantro and mint leaves with shredded carrots, rice noodles and glazed tofu with the yummiest coconut peanut dressing. It was the most tasty dish. I couldn’t believe how well my tofu turned out. It’s the best I’ve made yet. I cut the tofu into three thin slabs, and drained for 30 minutes in a clean cotton dish towel then heated oil, cut the tofu into cubes and sauteed on 3 side for 3 minutes each. Do not disturb the tofu while it is cooking between turns! This is key. Then I tossed in the marinade of maple syrup, mirin and tamari. Cooked an additional 3-4 minutes until the tofu was coated with the delicious glaze. Yum!
