Chilli salt tofu with asian noodle salad
9
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This hearty flavoursome dish is a winner for vegetarians and non-vegos alike.
Ingredients
Silken tofu
600 g, firm variety
Dry rice noodles
150 g
Chinese cabbage (wombok)
1 cup(s), (1/2 whole) finely shredded
Carrot(s)
1 medium, cut into matchsticks
Red capsicum
1 medium, thinly sliced
Green shallot(s)
3 individual, thinly sliced
Bean sprouts
1 cup(s), (80g)
Vinegar
2 tbs, chinese black variety
Soy sauce
1 tbs
Sesame oil
2 tsp
Fresh ginger
2 tsp
Salt
1 tbs, flakes
Dried chilli flakes
1 tsp, dried
Plain flour
¼ cup(s), (35g)
Peanut oil
1¾ tbs
Instructions
1
Pat the tofu dry with kitchen paper. Cut each piece into 8 pieces. Place in a single layer on kitchen paper. Cover the tofu pieces with more kitchen paper, pressing down gently. Set aside for 5 minutes to stand.
2
Meanwhile, prepare the noodles following packet instructions or until just tender. Drain. Rinse under cold water. Drain. Transfer to a large bowl. Add the wombok, carrot, capsicum, shallot and sprouts and toss to combine. Whisk the vinegar, soy sauce, sesame oil and ginger in a small bowl until well combined.
3
Pound the salt and chilli flakes in a mortar with a pestle until finely ground. Combine the salt mixture in a large bowl with the flour. Add the tofu and toss to coat in mixture. Shake off excess salt mixture.
4
Heat a wok over high heat. Add the peanut oil and heat for 10 seconds. Gently stir-fry the tofu pieces, in batches, for 2-3 minutes or until golden. Transfer to a plate lined with kitchen paper.
5
Add the dressing to the noodle salad and gently toss to combine. Serve the salad with the tofu.
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