TOFU, HERB AND NOODLE SALAD
Ingredients
300g deep fried tofu (buy already fried from Jia He-Asian Food), cut a bit smaller
100g vermicelli, cover with boiling water for 10 minutes, drain and cut into thirds.
2 cups bean sprouts
4 leaves Chinese cabbage, thinly sliced
Large handful Thai basil leaves, mint leaves and coriander leaves - roughly chopped
2 heaped Tablespoons chopped peanuts
3 spring onions, finely sliced
1 Tablespoon sesame seeds dry roasted
¼ cup lime juice
3 Tablespoons soy sauce
2 red chillies, seeded and finely chopped
2 cloves garlic
2 Tablespoons chopped palm sugar or honey
100g vermicelli, cover with boiling water for 10 minutes, drain and cut into thirds.
2 cups bean sprouts
4 leaves Chinese cabbage, thinly sliced
Large handful Thai basil leaves, mint leaves and coriander leaves - roughly chopped
2 heaped Tablespoons chopped peanuts
3 spring onions, finely sliced
1 Tablespoon sesame seeds dry roasted
¼ cup lime juice
3 Tablespoons soy sauce
2 red chillies, seeded and finely chopped
2 cloves garlic
2 Tablespoons chopped palm sugar or honey
Method
In a large bowl add the cooled noodles, tofu, sliced cabbage, spring onions, sprouts and herbs
In a separate bowl add the lime juice, soy sauce, chillies, garlic and palm sugar or honey until dissolved, then pour over the salad. Scatter over the sesame seeds, chopped peanuts and perhaps a few more herb leaves. Serve immediately!
In a separate bowl add the lime juice, soy sauce, chillies, garlic and palm sugar or honey until dissolved, then pour over the salad. Scatter over the sesame seeds, chopped peanuts and perhaps a few more herb leaves. Serve immediately!
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