Last summer I made the black bean & quinoa salad multiple times, this summer I made this salad multiple times. It makes great picnic food too (though it doesn’t keep very long, even using napa cabbage I think the veggies get too soft after more than a day in the fridge). It is a great hot weather dish too (the only cooking absolutely necessary is boiling water for the noodles – and once it hits boiling you can turn off the heat). When I made this dish for our picnic I didn’t bother cooking the tofu but when I pull out the remainder for dinner the next night I did pan-fry the tofu and it is better that way.
I do make a few adjustments to the recipe. I use closer to 1/2 lb of rice noodles and I use a lot more lettuce (or napa cabbage in this instance) and carrots than the recipe calls for. This time around I think I did close to 2 cups carrots and 4-6 cups of shredded cabbage. I make the full amount of marinade and dressing.
Thai Noodle Salad with Sauteed Tofu from Cooking Light April 2008.