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Categories:
tofu soya sesame oil garlic water rice vinegar fish sauce red chili ginger garlic lime juice cane sugar broccoli florets carrot onion cucumber red pepper herbs peanuts rice noodles
Viewed: 44 - Published at: 6 years agoIngredients
- 7 ounces tofu
- 4 tablespoons soya
- 3 tablespoons sesame oil
- 2 garlic gloves
- 6 3/4 tablespoons water ~1/2 cup
- 5 tablespoons rice vinegar
- 3 tablespoons fish sauce
- 1 red chili
- 1 5/8 inches ginger
- 2 garlic gloves
- 1 lime juice
- 4 tablespoons cane sugar
- 2 1/4 cups broccoli florets
- 1 carrot
- 1 spring onion
- 1/4 cucumber
- 1/2 red pepper
- 3 leaves Large Iceberg
- 1 herbs Large handfull mixed, coriander, mint, thai basil
- 5 1/2 tablespoons peanuts
- 3 1/2 ounces rice noodles
Method
- The tofu: Slice up the tofu (3/4 cm thick slices) and marinade it over night (or at least for 2 hours) in soya, sesame oil, and sliced garlic gloves.
- The marinade: Finely chop chili, ginger, and garlic. Add all the ingredients, except lime juice, to a small pot and simmer for 5-10 minutes a low heat. Cool off and ajust with lime juice.
- The salad: Heat up a large pan and fry the marinated tofu at medium heat untill golden brown. In a dish, pour boiled water over the broccoli florets and leave for 5 minutes before draining off excess water. Prepare the noodles according to the manufacturer. Finely chop the spring onion and remove the inner watery part of the cucumber. Slice up the carrot, cucumber, red pepper, and iceberg into fine screds and roughly chop both herbs and peanuts.
- Arrange in two large bowls. First iceberg, then noodles, vegetables, tofu, herbs, peanuts and marinade.
