Thai noodle salad with tofu recipe

100g (3 1/2oz) rice noodles 3 tbsp groundnut oil 300g (10oz) firm tofu, cubed cornflour, for dusting 2cm (1in) piece ginger, cut into matchsticks 1 lemongrass stalk, finely sliced 1 red chilli, finely sliced 1 bunch fresh coriander, stalks roughly chopped and leaves finely chopped 1 carrot, cut into ribbons 1/2 cucumber, cut into ribbons 100g (3 1/2oz) radishes, finely sliced For the dressing 1 lime, juiced 1 tsp sugar 2 tsp fish sauce 1 tbsp sesame oil 1 tbsp soy sauce

Try this flavour-packed Thai noodle salad with tofu, it's simple to make and perfect for a dinner for two. To make the dressing, combine the lime juice, sugar, fish sauce, sesame oil and soy sauce. Set aside until needed. Cook the noodles following the packet instructions. Drain and refresh under cold water. Meanwhile, heat half the groundnut oil in a nonstick frying pan or wok. Dust the tofu cubes in the cornfour and fry over a high heat, until golden. Remove the tofu and set aside. Fry the ginger, lemongrass, chilli and coriander stalks in the remaining oil, until fragrant. Remove from the heat. Toss the tofu and noodles with the lemongrass mixture and divide between 2 bowls along with the carrot, cucumber, radish and dressing. Scatter over the coriander leaves before serving.

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