Temple Tofu over Rice Noodles with Sesame Soy and Ginger Dressed Salad

Soy, sesame.

Fried tofu cubes, sauce mix, quick pickle mix, dressing, fried shallots.

Garnish (highly recommend) - cilantro and/or mint, crisp lettuce or cabbage.  For quick pickles - 4 medium carrots, 1 daikon radish and/or 1/4 cabbage (one or all three work).  For salad - endive (2-4 heads depending on size), pomegranate, soft tofu (optional), watercress or microgreens  OR salad works great with any greens, shredded carrot, daikon and cabbage.  Dressing also works over steamed or roasted cauliflower, green beans, squash cubes or asparagus.

KEEP FROZEN.  Thaw in cold water, open immediately, refrigerate and use within 48 hours.

Quick Pickle - (up to 4 days ahead but preferrably at least an hour before eating) - Peel and slice carrots and cucumbers into small sticks (1/8-1/4 inch thick and 3-4 inches long).  Peel leaves off of cabbage and cut into 1-2 inch wide strips.  Set all veggies in a jar or other glass or plastic container and cover with pickle mix (should be submerged).  Set in refrigerator until ready to eat - will last about 1 week.

Tofu - Add tofu and sauce to a deep skillet or pot.  Bring to a simmer on medium heat, reduce the heat to low and simmer for 10 minutes, stirrin regularly.

Noodles - Following cooking instructions on the package.

Salad - Peel leaves of endive and toss with enough dressing to coat, top with 2-3 TBS pomegranate seeds, 1/2 cup of 1/2 inch cubed raw tofu, and some of the microgreens or watercress (if using) OR simply toss available greens, sliced cucumber, shredded carrot, radish and cabbage with enough dressing to coat and top with fried shallots.  Dressing also works on other steamed or roasted veggies to.