Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

I’m trying something a little different today: a consolidated blog post. While I love writing, sometimes getting a blog post drafted (and published) is a chore. And, I have heard so many people—from friends to general internet chatter—say they wish it was easier to get to the damn recipe! So, here you are. This is an ingredient-heavy recipe, but once you’ve made it once you’ll see it’s quite easy to throw together. Cold rice noodles make a great lunch for enjoying in the sun, on the patio. Fresh herbs, tahini, and spicy Sriracha are bold and bright. Hope you enjoy!

Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce
Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

Published May 7, 2019 by
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Serves: 4   |    Active Time: 30 minutes



Ingredients:

For the Sriracha tofu:
  • 1 pound extra firm or super firm tofu, drained
  • 2 tablespoons Sriracha
  • 1 tablespoon olive oil
  • 1 teaspoon soy sauce

  • For the tahini dressing:
  • ½ cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • ¼ cup water
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon minced garlic

  • For the bowls:
  • 1 eight ounce package Mai Fun rice noodles
  • About 2 cups spring greens
  • 1 red bell pepper, diced small
  • 1 cucumber, diced small
  • 1 large carrot, julienned
  • 1 daikon radish, julienned
  • 3 sprigs Thai basil
  • 3 tablespoons fresh mint leaves, minced
  • 3 tablespoons roasted peanuts, roughly chopped
  • Optional garnish: toasted sesame seeds and lime wedges

  • Directions:

    1. Preheat oven to 475°F and fit a baking sheet with parchment paper.
    2. Place Sriracha, olive oil, and soy sauce in a medium mixing bowl and whisk to combine. Cut tofu into 1-inch cubes and place in bowl. Use a spatula to gently turn tofu in sauce until coated. Using tongs or a fork, move tofu to prepared baking pan, leaving at least 1/2 inch of space between pieces. Bake for 10-12 minutes. Using tongs, flip tofu to the other side. Bake for an additional 12-15 minutes, then place pan aside to cool and turn off oven.
    3. Meanwhile, prepare tahini dressing: place tahini, maple syrup, rice vinegar, water, ginger, and garlic in a small bowl and whisk until fully incorporated (note: at first, tahini might not want to mix in, but eventually it will become a smooth sauce!).
    4. Cook rice noodles according to package. Place cooked rice noodles in a fine mesh sieve and rinse with cold water.
    5. Assemble bowls: divide spring greens among serving dishes. Top with rice noodles. Add red pepper, cucumber, carrot, and radish. Top with tofu, then garnish with basil, mint, peanuts, sesame seeds, and lime wedges. Drizzle with tahini sauce. Serve.

    Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce
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    Spring Salmon Burgers Made with Canned Salmon

    Spring Salmon Burgers Made with Canned Salmon

    I loooove salmon burgers but pre-cooking a fillet and using that to make burgers -- or mincing up raw fish - is too much to ask of me on a weeknight. So, this recipe uses canned salmon instead. If you make them I think you’ll be amazed at how fancy a simple can of salmon can become with just a few extra ingredients!

    Mix in fresh herbs for a burst of flavor: these burgers use parsley and fresh baby dill, which gives each bite a pop or flavor. Onion, garlic and cayenne help too!

    Spring Salmon Burgers Made with Canned Salmon

    Use something that will give the burgers a crispy crust. You can use almond flour or bread crumbs, but my favorite is cornmeal. It toasts up on the edges, giving the burgers a nice crispy finish. Plus, I pretty much always have a quarter cup of cornmeal laying around.

    Keep it all together: Because this recipe uses canned salmon, you need something to glue everything together. For this recipe, you need to add an egg into the mix. If you were using raw salmon, you might be able to skip this, but here you need it.

    Spring Salmon Burgers Made with Canned Salmon

    Stir, but not too much: This is more of a personal preference. I mash the mixture with a fork, but only just enough to get the egg, cornmeal, and herbs mixed in. I try to leave some of the salmon in small chunks because it gives the final burgers a flakey texture. If you mash the fish too much, the burgers will still taste fine, they’ll just be lacking some flakiness.

    Serve with a creamy, tart sauce. These are served with a lemon-yogurt and dill sauce, which brightens up the dish and compliments the herbs in the burger. Tradition tartar sauce would work too.

    Spring Salmon Burgers Made with Canned Salmon

    In these pictures, I served the burgers over baby greens with radishes and sprouts, but they'd also be fantastic over Green Machine Slaw, or Roasted Asparagus and Raw Radish Salad. Plus, a glass of rosé, which really made my canned salmon meal feel extra fancy 😉

    Spring Salmon Burgers Made with Canned Salmon

    Published April 17, 2018 by
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    Serves: 3   |    Total Time: 20 minutes



    Ingredients:

      For the Salmon Burgers:
    • 1 six ounce can of salmon, juices drained
    • 1 egg
    • 1/4 cup cornmeal or almond meal
    • 1 tablespoon minced parsley
    • 1 teaspoon minced dill or 1/4 teaspoon dried dill 
    • 1/4 teaspoon salt 
    • 1/8 teaspoon ground cayenne
    • 1 garlic clove, minced
    • 2 tablespoon minced onion
    • 1 tablespoon coconut oil

    • For the Yougurt Sauce:
    • 3 tablespoons greek yogurt
    • 1 tablespoon lemon juice
    • 1/2 teaspoon fresh dill, minced, OR 1/4 teaspoon dried dill
    • 1/16 teaspoon each salt & ground cayenne

    Directions:

    1. In a medium sized mixing bowl, combine salmon, egg, cornmeal, parsley, dill, salt, cayenne, and minced garlic & onion. Using a fork, mash just enough to incorporate the ingredients, leaving the fish flakey still.
    2. Heat a skillet over medium heat. Add 1 tablespoon of coconut oil. When the oil glistens, shape salmon mixture into three equally-sized patties, about 1/2 to 3/4 of an inch thick, and place in skillet. Cook on the first side for about 7 minutes, then, use a spatula to flip to second side. Outside should be crispy and golden.
    3. While the salmon burgers cook, make the yogurt sauce: combine ingredients in small bowl and stir until smooth.
    4. Serve salmon burgers as desired — on buns, over greens, etc - with a smear of yogurt sauce on top, and extra dill or cayenne if desired.

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    Salmon & Mango Poke Bowl

    Salmon & Mango Poke Bowl

    This is my new favorite thing: poke bowls. Which I know is super "trendy" of me, but have you tried them?! Finding sushi-grade fish around these parts was a feat, so perhaps they also taste a bit like a well-deserved victory to me.

    I called three grocery stores, none of which said they had sushi grade fish. I went to two, one were the lady said I "could" use the tuna, but the look on her face told me not to. Another where the only sushi-grade fish they had came in an vacuum-sealed, freezer package of small (too small) fillets. 

    Finally we visited the Pacific Ocean Market, which is in the next town over. The woman on the phone said they had tuna and salmon for sushi, which was promising. All faith we had in the Pacific Ocean Market dropped to rock-bottom when we actually got there though, and the un-filleted fish were unlabeled, and the guy behind the counter only spoke Chinese. He made a motion, showing us to just point at what we want. How were we (two people that have never been into fishing or lived by the sea) supposed to know what was what? Let alone which was ok for sushi? (I have since learned that none of those would've been ok for sushi, so I'm glad we didn't just point at something random).  

    Salmon & Mango Poke Bowl

    Another customer saw we were struggling, and tried to help (she spoke Chinese). But we were pointed over to a freezer case where some mystery white fish was wrapped up in cellophane and was probably best suited for a fish fry. 

    We went to the front counter and found two ladies, who between themselves could piece together some English, but they spoke Vietnamese, not Chinese, so couldn't help with the fish situation. Finally, someone found the store manager--the lady we had originally talked to on the phone- who directed us to the right deep-freeze case of fish. (Sushi fish, in a place like Colorado where it has to be shipped and stored, should be frozen to a certain temperature and for a certain amount of time in order to kill off any parasites). 

    We rustled through the unorganized case: Eel, Tuna, Shrimp, Halibut. Our confidence in the quality of the fish had dropped to rock bottom when we had been pointed to the fry-fish. 

    In the end I went back to store number two, and bought several tiny packages of salmon in vacuum-sealed plastics, and a box labeled "Sushi and Sashimi." At least I could read it. 

    Salmon & Mango Poke Bowl

    Night one we ate sushi, but when we had one packet left the next day I jumped on the poke train. AND IT WAS SO WORTH IT! Can we all just go to Hawaii now? 🙋🏻✈️

    (I spent the first week calling this "poa-kee," which confused everyone. Oliver started calling it "pokemon" just to make fun of me, and finally I looked up the pronunciation: "poa-kay"). So take note and avoid looking like a fool like me! 😉

    Salmon & Mango Poke Bowl

    Salmon & Mango Poke Bowl

    Published September 5, 2017 by
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    Serves: 2   |    Total Time: 10 minutes



    Ingredients:

    • 6 ounces sushi grade salmon
    • 2 cups mixed greens 
    • 1/4 cup shredded cabbage
    • 1/4 cup sliced cucumber
    • 1/4 cup diced mango
    • 1 diced bell pepper (I used 1/2 of a red and half of a green for color)
    • 1/2 of an avocado, sliced
    • 1 green onion, sliced 
    • 1 teaspoon sesame seeds 
    • Pickled ginger
    • Optional: 1 cup cooked rice
    • Optional, for serving: wasabi, soy sauce, hot sauce such as Sriracha 

    Directions:

    1. Slice salmon into bite-sized pieces.
    2. Arrange bowls: If you desire, place a half cup of rice at bottom of bowl. Then arrange mixed greens, shredded cabbage, sliced cucumber, diced mango, bell peppers, and sliced avocado in bowl. Divide salmon between both bowls. Sprinkle with sesame seeds and green onion.
    3. Serve with pickled ginger and any other accoutrements of your choice: wasabi, soy sauce, Sriracha, etc.

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