Crispy Tofu Bun Noodles

• Rice Noodles(250 g)
• Tofu(400 g)
• Cornstarch(3 tbsp)
• Vegetable oil(3 tbsp)
• Salt(½ tsp)
• Cabbage(250 g)
• Carrot(2)
• Cucumber(1)
• Fresh cilantro(20 g)
• Fresh mint(15 g)
• Roasted peanuts(60 g)
• Lime(2)
• Soy sauce(3 tbsp)
• Rice Vinegar(2 tbsp)
• Maple syrup(1 tbsp)
• Sesame oil(1 tbsp)
• Garlic(2 cloves)
• Fresh Chili(1)optional

Method

1. 1

   Cook {Rice Noodles} according to the pack instructions until just tender. Drain, rinse under cold water, and toss lightly to stop them sticking.

   ~8 min

2. 2

   Pat the {Tofu} dry and tear or cut it into bite-size pieces. Toss with {Cornstarch} and {Salt} until well coated. Finely shred the {Cabbage}, julienne the {Carrot} and {Cucumber}, roughly chop the {Fresh cilantro} and {Fresh mint}, and crush the {Roasted peanuts}.

   ~10 min

3. 3

   In a bowl, whisk the juice of {Lime} with {Soy sauce}, {Rice Vinegar}, {Maple syrup}, {Sesame oil}, finely grated {Garlic}, and finely sliced {Fresh Chili} if using.

   ~4 min

4. 4

   Heat {Vegetable oil} in a large frying pan over medium-high heat. Fry the tofu for 8 minutes, turning a few times, until golden and crisp on most sides.

   ~8 min

5. 5

   Add the cooked {Rice Noodles}, shredded {Cabbage}, {Carrot}, and half the {Cucumber} to a large bowl. Pour over the dressing and toss until the noodles are loosened and evenly coated.

   ~3 min

6. 6

   Fold through the crispy tofu, most of the {Fresh cilantro}, most of the {Fresh mint}, and half the {Roasted peanuts}. Serve topped with the remaining {Cucumber}, herbs, and {Roasted peanuts}.

   ~3 min