Thai Noodle Salad with Crispy Tofu (v)

img_20190804_180038

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.

Thai-style Tofu Noodle Salad (v)

IMG_20180404_191512_759

It’s my son’s birthday today and for his birthday meal he asked me to make this. How could I refuse?! He specifically asked for red cabbage and lots of tofu but you can use any vegetables you want really. The dressing needs to be zingy and fresh and bounce off your tastebuds.

For 5-6 portions you need

Salad

  • 1 pack tofu (I used Cauldron), pressed
  • 1 small red cabbage, finely shredded
  • 2 carrots, grated
  • 1 bunch spring onions, sliced
  • 1 pack beansprouts
  • 1 pack fine rice noodles
  • 1 pack coriander
  • 1/2 pack mint
  • 1/2 pack thai basil

Dressing

  • Juice of three limes
  • 1″ piece of grated ginger
  • 3 cloves of garlic, grated
  • 3-4 tbsp each of mirin, rice vinegar and soya sauce
  • 2 tsp sugar
  • As much chilli as you fancy – I used 2 birds eye chillies and 2 fatter chillies
  1. Begin by rehydrating the rice noodles in boiling water for 3-4 mins. Drain and rinse with cold water to stop them sticking. Leave them to drain before squeezing out any excess water. Place in the bottom of your serving bowls.
  2. Make the dressing by placing all the ingredients into a bowl and mixing. Taste and adjust according to taste e.g. make it more spicy or sour or sweeter or more salty.
  3. Shred, grate and otherwise prepare all the veggies. Layer on top of the noodles.
  4. Drizzle over the dressing and scatter over the herbs. I like a lot of greenery. The teen prefers less…
  5. Thinly slice the tofu and fry in oil in a hot pan over a moderate heat. This will take about 5 mins per side. Turn once during cooking and once crispy and browned, remove and drain on kitchen paper.
  6. Serve and enjoy. I love this salad at any time of year but eating it now is giving me hope Spring is finally on it’s way. It is, isn’t it?!

Maker:S,Date:2017-9-18,Ver:6,Lens:Kan03,Act:Lar02,E-Y