Filed Under: pan-fry, salads, Starter, Under 20 Mins, vegetable, Vegetables, vietnamese

Noodle Salad with Crisp Tofu

Make extra dressing to use in a stir-fry dish later in the week.

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April 8th, 2012

Recipe by Donna Hay

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Servings
4
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
  • 1 tablespoon sesame oil
  • 1/4 Cups soy sauce
  • 1 tablespoon lemon juice
  • 5-1/4 ounces dried bean thread noodles
  • 1/4 Cups peanut oil
  • 1-1/2 Cups firm tofu, shredded
  • 2 carrots, shredded
  • 1/2 Cups chopped roasted peanuts
  • 1/2 Cups cilantro leaves
  • 12 cucumbers, sliced lengthwise
    • Directions
  • 1.

    Combine dressing ingredients in a small jar or bowl and mix well.

  • 2.

    Place noodles in a bowl and cover with boiling water. Allow to stand for 5 minutes, then drain.

  • 3.

    Heat a non-stick pan over high heat. Add oil and tofu and cook for 5 minutes or until crisp. Drain tofu on absorbent paper.

  • 4.

    To serve, toss noodles with tofu, carrots, peanuts, cilantro and dressing. Place cucumber on serving plates and top with salad.

    • Noodle Salad with Crisp Tofu
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