Local swiss chard
Rice Noodle Salad with Tofu and Orange Ginger dressing
1 lb tofu, cut into rectangles (1/2 inch x 1 inch)
Thin rice noodles
Carrots, radishes, cilantro, scallions, cut in matchsticks, half rounds or ribbons
orange ginger dressing
Marinated shiitake mushrooms
Sesame seed, cilantro and lime for garnish
Press water out of tofu and cut into rectangles, (1/4- 1/2 inch thick and 1 inch long. Preheat a cast iron or nonstick pan over medium-high heat. Cook tofu, until lightly to medium browned on one side, about 5 minutes. Flip and cook another few minutes, until tofu is lightly browned. Remove from pan and set aside.
Prepare rice noodles according to package directions, being careful not to overcook.
Once noodles are tender, transfer to a colander and run under cold water to cool completely. Toss together noodles, veggies, and tofu and coat with dressing. Garnish each individual serving with cilantro, sesame seed, lime and mushrooms.