A recipe for the vegans and veggies out there – if you don’t like tofu, simply swap out for a meat of your choice.
Serves 4
Ingredients:
100 grams vermicelli noodles
2 carrots, shredded
1 cucumber, thinly sliced
¼ red cabbage, thinly sliced
1 cup of mung beans
Bunch of mint, roughly chopped (optional)
Bunch of coriander, roughly chopped (optional)
½ cup of peanuts, roughly chopped
300 grams firm style tofu
3 tablespoons of hoisin
4 tablespoons of sesame oil
2 tablespoons of soy sauce
Dressing:
2 tablespoons of sesame oil
4 tablespoons of soy sauce
2 tablespoons of rice wine vinegar
2 teaspoon of lime juice
1 fresh chilli, thinly sliced (de-seeded if you don’t like spice!)
2 teaspoons of brown sugar
Method:
Drain tofu and wrap it in a few paper towels. Place something heavy on top (like a few books) and press for 10-20 minutes. Cut the tofu into 2cm cubes.
Place the tofu into a bowl along with the hoisin, soy sauce and 2 tablespoons of sesame oil. Combine and allow to marinate while you prepare the rest of the meal.
Place a large pot of water on a high heat. When boiling, add the vermicelli noodles and cook for 2-3 minutes. Drain, rinse with cold water, drain again and mix in 2 tablespoons of sesame oil to prevent them from sticking together.
In a small bowl, combine dressing ingredients.
In another large bowl, combine cooked noodles, carrots, cucumber, cabbage, mung beans, mint, coriander and peanuts and dressing.
In a pan on a medium heat, add the marinated tofu and brown on all sides. Add the cooked tofu to the salad, toss and serve!