Ingredients
For the salad
- Extra-firm tofu |400g|
- Oil |1 tbsp|
- Rice vermicelli noodles |80g|
- Carrot |1| julienned
- Cucumber |1| sliced
- Red cabbage |¼| finely sliced
- Fresh mint |20g|
- Fresh coriander |20g|
- Roasted peanuts |30g|
- Frozen and peeled edamame |200g| cooked and peeled works too just skip the boiling
For the dressing
- Garlic |1 clove| grated
- Fresh red chilli | | to taste, thinly sliced or chopped sliced
- Sugar |20g|
- Sesame oil |2 tsp|
- Limes |2| juiced
- Plant based fish sauce |30ml| alternatively light soy sauce or regular fish sauce for non veggie
Ingredients
For the salad
Method
Prep the tofu
- Drain the tofu well to remove excess moisture
- Cut into triangles, squares or tear into chunks
- Season with salt and a small pinch of MSG, if using
- Heat the oil in a large frying pan over a medium heat and cook the tofu for 6-7 minutes each side until golden, crispy and firm
Cook the edamame (if not using fresh)
- Boil the edamame in well-salted water for 1-2 minutes until tender
- Drain and refresh under cold water
- Set aside
Cook the noodles
- Cook the rice vermicelli according to packet instructions
- Drain and rinse under cold water to prevent sticking
- Shake dry and set aside
Make the dressing
- Whisk together the lime juice, fish or soy sauce, sugar or maple syrup, sesame oil, garlic and chilli in a large bowl
- Taste and adjust to your preference
- Set aside to mellow the garlic and chilli
Prep the vegetables
- Add the carrot, cucumber, red cabbage, noodles, edamame, peanuts and tofu and to the large bowl with the dressing
- Add the mint and coriander only when ready to serve to keep them fresh
Serve
- Divide the noodle salad among bowls and drizzle over any dressing remaining in the bowl
Method
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- Enter step three for the recipe here.
lime-herb-crispy-tofu-noodle-salad