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
- 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
- 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
- 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.
- 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.
- Shred, grate and otherwise prepare all the veggies. Layer on top of the noodles.
- Drizzle over the dressing and scatter over the herbs. I like a lot of greenery. The teen prefers less…
- 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.
- 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?!