Vietnamese-inspired Barilla Spaghetti, Fresh Herbs, and Grilled Tofu2021-02-10
1. Make the marinade: Combine the first 11 ingredients (shallots, garlic, lemon zest, cilantro stems, Chinese Five Spice, Tamari, fish sauce, brown sugar, ginger, and salt) in a food processor and process until smooth. Marinate tofu that have been previously pressed 1 hour.
2. Make the dressing for the pasta: Combine fish sauce, lime juice, sugar, green onions, and Serrano peppers and hold cold.
3. Cook the pasta in boiling salted water for 10 minutes or until al dente. Drain well. Set aside. If possible, the salad is nice with fresh cooked warm pasta rather than chilled but works both ways
4. While the pasta is cooking, grill the tofu. Hold warm.
5. At time of service (and not before), arrange 2 – 3 lettuce leaves on a plate or to go container. Combine pasta, carrots, radishes, and dressing. Arrange portion on lettuce leave, garnish with ¼ cup of the fresh herb mix, garnish with peanuts if using. Serve with 2 oz. of grilled tofu tiles.
- 3 lbs Firm tofu (drained on paper towels and cut into 1/3 x 2 inch by 1-inch tiles)
- 6 oz. Shallots, rough chopped (marinade)
- 1.5 oz. Garlic, cloves, chopped (marinade)
- 3 Tbsp. Lemon Zest (marinade)
- 3 oz. Cilantro Stems / from the cilantro leaves used below (marinade)
- 2 Tbsp. Chinese Five Spice (marinade)
- 3 Tbsp. Tamari (marinade)
- 3 Tbsp. Fish Sauce (marinade)
- 3 Tbsp. Brown Sugar (marinade)
- 3 Tbsp. Ginger, chopped (marinade)
- 1 Tsp. Salt (marinade)
- 3 bunches Mint, washed, leaves only
- 3 bunches Cilantro, washed, cut bottom 2 inches of stems and use for marinade. Rough chopped leaves and remaining stems
- 3 bunches Basil, leaves washed and torn
- 6 heads Butter Lettuce or Red Leaf Lettuce, washed and leaves separated
- 1.5 lbs Carrots, shredded
- 1.5 lbs Radishes, thinly sliced
- 3/4 cup peanut, roughly chopped
- 3 lbs. Barilla Spaghetti
- 1 cup Fish Sauce (dressing)
- 1 Cup Lime Juice (dressing)
- 1 Cup Sugar (dressing)
- 1 bunch Green Onions, julienne (dressing)
- 4-6 Serrano Peppers, stemmed and thinly sliced (taste for spice level) (dressing)