Noodle salad with crisp tofu

Noodle Salad With Crisp Tofu Recipe

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Elizabeth Hatfield


By Donna Hay


☆☆☆☆☆ 0 votes

10 Min
10 Min


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  • 5 oz
    bean thread or dried thin rice noodles
  • 1/4 c
    peanut oil
  • 12 oz
    tofu, firm
  • 2
    carrots, shredded
  • 1/2 c
    peanuts, dry roasted chopped
  • 1/2 c
    cilantro, fresh leaves
  • 2
    cucumbers, sliced lengthwise

  • 1 Tbsp
    sesame oil
  • 3 Tbsp
    soy sauce
  • 1 Tbsp
    lemon juice

How to Make Noodle salad with crisp tofu


  1. Place the bean thread noodle in a bowl and cover with boiling water. Allow to stand for 5 minutes, then drain.
  2. Heat a wok over high heat. Add the oil and tofu and fry for 5 minutes or until crisp. Drain.
  3. To make the dressing, combine the sesame oil, soy and lemon juice.
  4. To serve, toss the noodles with the tofu, carrots, peanuts, coriander and dressing. Place the cucumber on serving plates and top with the salad Serves 4. If using rice noodles, cook in boiling water until al dente, then drain.

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About Noodle salad with crisp tofu

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Australian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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