Not sure if it's a lack of motivation, or perhaps my body adjusting to higher intensity workouts. I've been feeling like nothing much has been changing in regards to my running pace. So I decided to shake things up with some speed work. Intervals.
And after kickboxing and a really good dinner tonight, I'm feeling rejuvenated!
Vietnamese Rice Noodle Salad with Grilled Tofu
Dressing:
-1/3 cup warm water
-3 Tbsp agave nectar
-3 Tbsp chili garlic sauce
-1/4 cup fresh squeezed lime juice
-1/4 tsp salt
Salad:
-12 oz extra firm tofu
-2 tsp soy sauce
-1 8oz package rice noodles (vermicelli)
-1 med sized cucumber, sliced into half moons
-1/2 small red onion, sliced thin
-2 cups mixed greens
-1/4 cup chopped mint leaves
Gremolata
-1/4 cup peanuts, chopped
-3 Tbsp chopped mint
-Zest of 1/2 lime
-First, put on the water to boil for the noodles.
-Whip up dressing, slice up tofu and put the tofu in the dressing to marinate. Place in fridge.
-Make Gremolata. Put in a small bowl.
-Cook noodles. I put the noodles in the pot and soaked them for about 8 min, not boiling.
-Chop and slice all veggies.
-Drain noodles, and rinse with cold water.
-Mix veggies and mint in with the noodles. I used my hands. Careful, the little vermicelli gets everywhere!
Bring out tofu and pour extra marinade in with the noodles.
-Fry tofu in a pan on med high, 3 min on each side.
-Assemble salad by putting down romaine, noodles on top of that, tofu on top of that, and sprinkle the Gremolata on top of that!
YUM! It wasn't too much work, but it made a big mess in the kitchen! Oh well, I'll clean it tomorrow. :)
