People often describe tofu as tasteless. We like to think of it as a blank white canvas to create delectable masterpieces, such as this Southeast Asian-style noodle dish. It’s a mix of sweet & spicy with a hint of tartness, and packed with healthy veggies. The savory crunch of the tofu is the perfect protein and texture to complement the delicate rice noodles. You’ll be hooked at first bite!
Prep time: 20 minutes
Cooking time: 25 minutes
For the noodle:
100 g rice noodles
½ red capsicum, thinly sliced
½ zucchini, thinly sliced
½ carrot, thinly sliced
2 cups lettuce
For the tofu:
1 block of firm tofu, cut into 1cm thick cubes
1 tbsp corn starch
1 tbsp soy sauce
For the sauce:
1 tbsp tahini
2 tbsp soy sauce
2 tsp maple syrup
2 g ginger
2 spring onions
1.5 tbsp lime juice
1 fresh Thai chili
2 tbsp Water
Press the tofu with the Tofudee Tofu Press for 20 minutes.
Cut the vegetables into thin slices.
Cook the rice noodles according to the package instructions.
Drain and rinse the noodles under cold running water. Transfer to a bowl.
Coat the pressed tofu with the corn starch evenly.
Add a drizzle of olive oil to a large pan over high heat and add the tofu, cook for about 10 minutes until golden and crispy. Reduce the heat to low and add the soy sauce. Quickly stir fry them until the soy sauce is evenly coated.
Put all the ingredients for the sauce in a food processor and blend until smooth.
Combine the tofu, vegetables and noodles. Pour over the sauce and mix them evenly.
Garnish the dish with some peanuts, sesame seeds and spring onions.