Thai Glass Noodle Salad with Tofu

Instructions

1. 1

   Prepare your ingredients on a clean cutting board. Pat 150 g firm tofu dry using paper towels, then slice into 1.5 cm cubes. Thinly slice 40 g shallots and cut 100 g cherry tomatoes in half. Set out a nonstick pan and a heatproof bowl.

2. 2

   Place 100 g dry glass noodles into a heatproof bowl. Pour enough boiling water over them to cover completely. Let soak for 5 minutes until soft and translucent. Drain thoroughly in a colander and rinse with cold water so they do not stick.

3. 3

   Heat 15 ml vegetable oil in a nonstick frying pan over medium heat. Add the dry tofu cubes and cook for 6 minutes, turning gently every minute, until golden brown and crispy on all sides. If tofu sticks, add a tiny drop of oil and lower heat.

4. 4

   In a large mixing bowl, prepare the salad dressing. Pour in 30 ml soy sauce and 45 ml freshly squeezed lime juice. Whisk vigorously with a small whisk or fork for 30 seconds until the liquid is fully combined and smells brightly citrusy.

5. 5

   Add the drained glass noodles, halved cherry tomatoes, and sliced shallots into the bowl with the lime dressing. Toss gently with tongs for 1 minute until the noodles are well coated and soak up the dressing without tearing apart.

6. 6

   Divide the dressed noodles and vegetables into two serving bowls. Top with the warm golden tofu cubes and sprinkle with 40 g coarsely crushed roasted peanuts. Serve immediately while fresh, tangy, and crunchy with a delicious temperature contrast.

Serve with

Sauce

Moroccan Herb Chermoula Sauce

Moroccan · 15 min

Drink

Thai Pandan Limeade (Nam Manao Bai Toei)

Thai · 25 min