Cold Rice Noodle Salad with Crispy Tofu

Version v1 current · History (1) · Made

Serves 3

Ingredients

• 400 g firm tofu
• 75 ml soy sauce
• 20 ml sesame oil
• 2 garlic cloves (grated)
• 10 g ginger (grated)
• 250 g flat rice noodles
• 150 g sugar snap peas (trimmed)
• 150 g red cabbage
• 1 cucumber (half, sliced into half-moons)
• 2 carrots (peeled, coarsely grated)
• 15 g cornstarch
• 30 ml neutral oil (e.g. sunflower)
• 15 ml rice vinegar
• 5 ml honey
• 2 spring onions (sliced)
• 10 g sesame seeds

Steps

1. Wrap firm tofu (400 g) in a clean towel and press firmly for ⏲ 5 minutes. Cut into 1 cm cubes.
2. Mix soy sauce (30 ml), sesame oil (5 ml), garlic cloves (1), and ginger (5 g) in a bowl. Add tofu and toss gently to coat. Marinate for at least ⏲ 30 minutes, or overnight in the fridge.
3. Place flat rice noodles (250 g)(dry, pad thai width
4. Drop sugar snap peas (150 g) into the boiling water in the last ⏲ 30 seconds before draining. Drain and rinse cold.
5. Finely shred red cabbage (150 g) and slice cucumber (1) and carrots (2). Set aside.
6. Lift tofu out of marinade and toss with cornstarch (15 g)
7. Heat neutral oil (30 ml) in a large pan over medium-high. Add tofu in a single layer and do not touch for ⏲ 3 minutes until golden. Flip and cook for ⏲ 2 minutes more. Remove and set aside.
8. Whisk together soy sauce (45 ml), sesame oil (15 ml), rice vinegar (15 ml), honey (5 ml), garlic cloves (1), and ginger (5 g) in a small bowl to make the dressing.
9. Combine noodles, snap peas, cabbage, carrot, and cucumber in a large bowl. Pour dressing over and toss well. Top with tofu, spring onions (2), and sesame seeds (10 g).