This photo got picked up by VeganFoodShare on instagr.am, go me! It really does taste as good as it looks, promise, and is a very easy quick after work recipe to create too.
For four people you need
1 pack firm tofu, drained and cut into strips as per pic
1 bottle hoisin sauce
2 large carrots, coarsely grated
1 small bunch coriander, roughly chopped
1 red onion, sliced
Juice of one lime
1-2 red chillies, sliced (add more or less depending on how hot you want it!)
2 tbsp mirin
1 tbsp rice wine vinegar
1 tsp sugar
2 cloves garlic, crushed
4 bundles rice noodles
Begin by marinating the tofu in the hoisin sauce. This can be done in advance and left in the fridge (for up to 3 days). If you don’t prepare ahead of time, leave it to marinate for 15 mins or so.
Place the noodles in a bowl and pour over enough boiling water to cover. Leave to soak.
Put all of the salad ingredients, reserving a little of the chopped coriander for a garnish, into an bowl and mix gently.
Place the marinated tofu in a shallow pan with a little oil and pan fry over a medium heat until the outside is sticky and glazed and the inside is hot.
Once the noodles are soaked, drain and refresh in cold water. Place on a plate and top with the salad. Put the cooked tofu on top and add a little extra of the hoisin marinade. Decorate with some chilli slices and coriander and then scoff. Delicious, healthy and so so tasty!