Crispy Tofu and Peanut Glass Noodle Salad

Ingredients

• 200 g glass noodles
• 400 g firm tofu
• 200 g red cabbage
• 2 carrot
• 60 g roasted peanuts
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 20 g fresh coriander
• 1 red chilli
• 2 tbsp vegetable oil

Method

1. 1

   Soak the glass noodles in boiling water for 5 minutes, drain, rinse under cold water and snip into shorter lengths.

2. 2

   Press the tofu dry and cut into cubes. Pan-fry in vegetable oil over high heat until golden and crispy on all sides. Set aside.

3. 3

   Finely shred the red cabbage and julienne the carrots.

4. 4

   Whisk together the rice vinegar, soy sauce and sesame oil with the finely sliced chilli to make the dressing.

5. 5

   Toss the noodles, cabbage and carrots together with the dressing in a large bowl.

6. 6

   Divide between four plates. Top with the crispy tofu, crushed peanuts and fresh coriander.