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Categories:
Silken cornstarch salt ground black pepper vegetable oil Salad rice vermicelli noodles red cabbage carrot bean sprouts mint leaves fresh cilantro lime juice rice vinegar soy sauce brown sugar red chili peanuts
Viewed: 49 - Published at: 7 years agoIngredients
- 1 1/2 lb silken tofu, drained
- 1/2 cup cornstarch
- 2 tsp salt
- 2 tsp freshly ground black pepper
- None None vegetable oil, to deep-fry
- None None Herb and Noodle Salad
- 3.5 oz rice vermicelli noodles
- 5 oz finely shredded red cabbage
- 1 None small carrot, cut into thin strips
- 3.5 oz bean sprouts, rinsed
- 1/3 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 2 tsp light soy sauce
- 2 tsp brown sugar
- 1 None fresh small red chili, finely chopped
- 1/3 cup roasted unsalted peanuts, chopped
Method
- To make the herb and noodle salad, soak noodles in boiling water for 5 mins. Stir to separate strands. Rinse under cold water then drain. Use scissors to cut into shorter pieces. Transfer to a large serving bowl along with vegetables, sprouts and herbs. Whisk together lime juice, vinegar, soy sauce, sugar and chili then pour over salad and toss to combine. Sprinkle with peanuts.
- To make the tofu, gently pat tofu with paper towels to remove as much liquid as possible. Halve lengthwise then cut into 4 pieces crosswise. Combine cornstarch, salt and pepper on a plate. Heat oil to 350°F. Working in batches, gently coat tofu in seasoned cornstarch, shaking off excess. Deep-fry for 2-8 mins, or until crisp and starting to brown. Using a slotted spoon, transfer to paper towels to drain.
- Serve crispy tofu with noodle salad.
