Vietnamese Noodle Salad With Tofu
Ingredients
broccoli florets1 cup
cane sugar0.25 cup
carrot1
cucumber0.25
fish sauce3 tablespoons
garlic gloves2
centimeters ginger4
handfull herbs1
iceberg leaves3
juice of lime1
peanuts0.33333334 cup
bell pepper0.5
chili1
rice noodles100 grams
rice vinegar5 tablespoons
sesame oil3 tablespoons
soya4 tablespoons
spring onion1
tofu7 ounces
water0.5 cup
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
The tofu: Slice up the tofu (3/4 cm thick slices) and marinade it over night (or at least for 2 hours) in soya, sesame oil, and sliced garlic gloves.The marinade: Finely chop chili, ginger, and garlic.
Add all the ingredients, except lime juice, to a small pot and simmer for 5-10 minutes a low heat.
Cool off and ajust with lime juice.The salad: Heat up a large pan and fry the marinated tofu at medium heat untill golden brown.
In a dish, pour boiled water over the broccoli florets and leave for 5 minutes before draining off excess water.
Prepare the noodles according to the manufacturer.
Finely chop the spring onion and remove the inner watery part of the cucumber.
Slice up the carrot, cucumber, red pepper, and iceberg into fine screds and roughly chop both herbs and peanuts.Arrange in two large bowls.
First iceberg, then noodles, vegetables, tofu, herbs, peanuts and marinade.
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