Thai Som Tum Noodles with Grilled Tofu
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4
Lately, we’ve been trying to eat less meat to save money and move toward a more sustainable diet overall. I spent the majority of my 20s being a vegetarian until one crazy night, after a few too many drinks, I decided to eat a hotdog. Since then, I have both steak and chicken have been a steady part of my diet. Tofu has always been a little tricky for both Lee and me to get right (our results are usually pretty bland).
We discovered that grilling the tofu gives it much more flavor — especially if you have time to marinate it and this is the perfect noodle dish to pair with it. It’s spicy and sweet and features an abundance of fresh veggies. Inspired by the Som Tum Noodles in Heidi Swanson’s cookbook: Super Natural Simple but with a few changes based on our preferences and what we had available.
Tofu Ingredients
1 block extra-firm tofu, 12 to 16 ounces each
2 tablespoons mirin
2 tablespoons rice vinegar
2 tablespoons soy sauce
¼ cup sesame olive oil
coarse kosher salt
1 teaspoon Sriracha hot sauce, optional
Noodle Ingredients
8-ounce package of dried brown-rice noodles
1 tablespoon ground turmeric
⅓ cup low-sodium soy sauce
⅓ cup brown sugar
¼ cup freshly squeezed lime juice
2 serrano chiles, stems removed
4 garlic cloves
a handful of snap peas
½ cup fresh peas
1 cup cherry tomatoes, halved
⅔ cup carrots, peeled, trimmed, and grated
2 cups kale, stems trimmed, ribs removed, chopped
⅓ cup peanuts
Serving Ingredients
a handful of mint leaves, for serving
a handful of basil leaves, for serving
lime slices, for serving
Tofu Preparation
Preheat grill to medium-high heat.
Remove the tofu from package and drain the liquid. Cut the tofu block in half lengthwise and place it in a large bowl. Microwave it on high for 2 minutes to help extract the liquid.
Remove tofu from the microwave and pour off any water. Wrap the pieces in a clean dish towel. Top with a cutting board and a heavy object (we use a cast-iron skillet or several cookbooks). Allow to sit for 15 minutes for any liquid to drain.
In a medium bowl, whisk together the mirin, rice vinegar, soy sauce, and olive oil.
Cut each slab into 12 slices. Brush all sides of each slice with the sauce. (reserve the remainder for after grilling). Sprinkle generously with kosher salt.
Place the sliced tofu on the grill. Cook until lightly charred with grill marks, about 2 to 3 minutes per side. Remove from the grill. Transfer to a serving plate and brush each slice with the remaining sauce and pour any leftover sauce over the top. Season with salt, to taste.
Noodle Preparation
Place a large pot of salted water over high heat and bring to a boil. Add the noodles and turmeric and cook according to the package directions. Drain the noodles and set aside.
Place a small saucepan over low heat. Add the soy sauce and brown sugar and simmer for a few minutes. When the sugar is dissolved, remove the pan from heat. Pour liquid into a blender and add the lime juice, chiles, and garlic. Pulse until smooth.
Rinse the small saucepan and use it to bring 2 to 3 cups of water to a boil. Add all the peas and cook for 2 minutes. Remove from heat and drain. Blanche with cold water.
To Serve
Combine the tomatoes, carrots, snap peas, and kale in a large serving bowl. Pour in a liberal amount of the dressing and stir everything together using a pestle or wooden spoon.
Lightly crush everything as you stir. Add the noodles and toss with more dressing. Add the peanuts and stir to combine.
Divide between bowls and top with mint, basil, and grilled tofu.
Serve immediately with remaining dressing and lime slices on the side.
