Jumat, 08 April 2011

Tofu & noodle salad

Ingredients (serves 4)

  • 2 200g pkts Thai-flavoured firm tofu (Soyco brand)
  • 1 tbs peanut oil
  • 1 300g pkt fresh thin egg noodles (Bamboo Pot brand)
  • 450g Chinese cabbage, core removed, finely shredded
  • 2 carrots, peeled, coarsely grated
  • 8 green shallots, trimmed, thinly sliced diagonally
  • 30g snow pea sprouts, stems trimmed
  • 1 1/2 tbs fresh lemon juice
  • 1 tbs soy sauce
  • Freshly ground black pepper
  • Method

    1. Cut each tofu square in half diagonally. Heat the oil in a large non-stick frying pan over medium-high heat. Add the tofu and cook for 1 minute each side or until slightly crisp and heated through. Transfer to a large plate lined with paper towel. Cover loosely with foil to keep warm.
    2. Meanwhile, bring a saucepan of salted water to the boil. Add noodles and cook for 2 minutes or until tender. Drain. Place in a bowl with cabbage, carrots, green shallots, snow pea sprouts and tofu, and toss to combine.
    3. Whisk the lemon juice and soy sauce in a small jug to combine. Taste and season with pepper. Pour the lemon dressing over the salad and toss to combine well. Divide the salad among serving bowls and serve immediately.


    • Drink suggestion: Asian beer is the answer here - try Tiger or Asahi.
    • Leftovers: use the green shallots in mediterranean ricotta pies and in stir-fries.
    • Use the snow pea sprouts in egg & nori rolls and salads.
    • Use the lemon rind in citrus coconut cakes.
    • Use the soy sauce in egg & nori rolls and stir-fries.

      Cooking Time

      15 minutes

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