noodle salad with crisp tofu

Name: Noodle salad with crisp tofu
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Australian
Ingredients: 5 ounce(s) bean thread or dried thin rice noodles; 1/4 cup(s) peanut oil; 12 ounce(s) tofu, firm; 2 - carrots, shredded; 1/2 cup(s) peanuts, dry roasted chopped; 1/2 cup(s) cilantro, fresh leaves; 2 - cucumbers, sliced lengthwise; ## DRESSING; 1 tablespoon(s) sesame oil; 3 tablespoon(s) soy sauce; 1 tablespoon(s) lemon juice

10 Pinches

Elizabeth Hatfield

Bolton, MA

Updated on Jul 18, 2014

By Donna Hay

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prep time 10 Min

cook time 10 Min

method Stir-Fry

yield 4 serving(s)

Ingredients

5 ounces bean thread or dried thin rice noodles
1/4 cup peanut oil
12 ounces tofu, firm
2 - carrots, shredded
1/2 cup peanuts, dry roasted chopped
1/2 cup cilantro, fresh leaves
2 - cucumbers, sliced lengthwise
DRESSING
1 tablespoon sesame oil
3 tablespoons soy sauce
1 tablespoon lemon juice

How To Make noodle salad with crisp tofu

Step 1

Place the bean thread noodle in a bowl and cover with boiling water. Allow to stand for 5 minutes, then drain.

Step 2

Heat a wok over high heat. Add the oil and tofu and fry for 5 minutes or until crisp. Drain.
Step 3

To make the dressing, combine the sesame oil, soy and lemon juice.
Step 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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