Thai Noodle Salad with Crispy Tofu (v)

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Someone on Vegan Food UK asked what they could do with rice noodles and it reminded me we haven’t had this for a while. Crispy, fiery from chillies and delicious, make sure you double up quantities for an easy win lunch the next day.

For five portions you need

  • 5 nests of rice noodles
  • 2 packs cauldron tofu, pressed for at least four hours.
  • 2 tbsp cornflour
  • Oil for deep frying
  • Sriracha and sesame seeds to serve

Salad

  • 1/2 red cabbage, finely shredded
  • 1 red onion, finely sliced
  • 1 bag radishes, cut into strips
  • 1 cucumber, cut in half, deseeded and cut into thin slices
  • 2 carrots, grated
  • 1 bunch coriander, chopped
  • 2 red thai chillies, sliced

Dressing

  • 100ml each of mirin, rice vinegar, soya sauce and tamari
  • 2″ piece of ginger, grated.
  1. Place the noodles in a bowl and cover with boiling water. Leave for 5 mins until softened. Drain and refresh with cold water. Leave to drain until you’re ready to use them.
  2. Place all the salad vegetables in a large bowl and toss to combine.
  3. Cut the tofu into a 1cm dice. Toss in the cornflour. Heat the oil and deep fry the tofu in batches until golden brown and crispy. Drain on kitchen paper.
  4. Combine the dressing ingredients in a jug.

When you’re ready to serve, layer up noodles in a bowl, then salad and finally top with the hot, crispy tofu. Drizzle some sauce over and then garnish with sesame seeds and sriracha. Scoff.

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