Whenever someone says they think tofu is boring, I want to show them recipes like this! A tasty, light summer meal that’s easy enough for a weeknight after work.
This recipe is originally from the cookbook 30-Minute Vegetarian by Ylva Bergqvist.
PREP: 20 MINUTES | COOK: 10 MINUTES | SERVES: 4
- 100g glass noodles
- 100g (2/3 cups) salted peanuts, chopped
- 1/2 cup Coriander
- 2 carrots, grated
- 150g snow peas, chopped finely
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 romaine or cos lettuce, leaves washed
- sriracha sauce, to serve
- 400g firm tofu
- 4 tbsp cornflour & 1/2 tsp salt
- Oil, for shallow frying
- 1 tsp Chinese five spice
- 1 tsp black pepper, ground
- 1/2 tsp salt
- Cook the noodles following the instructions on the packet. Rinse with cold water.
- Chop the coriander, including the stalks. Set some aside for garnish. In a bowl, mix half the coriander with half the peanuts, carrots, snow peas, hoisin sauce and sesame oil.
- Cube the tofu and dry it with paper towel so that most of the moisture is squeezed out. Season with salt and pepper and coat in cornstarch.
- Heat up plenty of oil in a large frying pan and deep fry the tofu in batches, a few minutes each side until crispy. When cooked, remove and sprinkle the Chinese five spice, salt and pepper.
- Prepare the lettuce leave and place them on plates. Divide some noodle mixture among the salad leaves. Top with some tofu and the remaining nuts and coriander. Serve with sriracha to taste.