Ingredients
- 300g deep fried tofu (buy already fried from Jia He-Asian Food), cut a bit smaller
- 100g vermicelli, cover with boiling water for 10 minutes, drain and cut into thirds.
- 2 cups bean sprouts
- 4 leaves Chinese cabbage, thinly sliced
- Large handful Thai basil leaves, mint leaves and coriander leaves - roughly chopped
- 2 heaped Tablespoons chopped peanuts
- 3 spring onions, finely sliced
- 1 Tablespoon sesame seeds dry roasted
- ΒΌ cup lime juice
- 3 Tablespoons soy sauce
- 2 red chillies, seeded and finely chopped
- 2 cloves garlic
- 2 Tablespoons chopped palm sugar or honey
Tags
Vegetarian
Vegan
Summer
Tofu
Tofu, Herb and Noodle Salad
Method
- In a large bowl add the cooled noodles, tofu, sliced cabbage, spring onions, sprouts and herbs In a separate bowl add the lime juice, soy sauce, chillies, garlic and palm sugar or honey until dissolved, then pour over the salad
- Scatter over the sesame seeds, chopped peanuts and perhaps a few more herb leaves
- Serve immediately!
