Vermicelli noodle salad with tofu and peanuts
for 4 people
You can buy green mangoes, which are sour and very firm, in Asian grocery stores. They are a different variety to the ones you see in supermarkets. You can substitute a tart granny smith apple, cut into matchsticks, or a normal mango that is unripe.
Ingredients
| 1 serving | Cornflour, for dusting |
| 125 g | Dried vermicelli noodles (Main) |
| 300 g | Firm tofu, sliced 1cm thick |
| 1 Tbsp | Vegetable oil |
| 1 cup | Purple cabbage, shredded |
| 2 | Carrots, shredded |
| 4 | Spring onions, shredded |
| 1 | Green mango, flesh shredded |
| 1 handful | Bean sprouts |
| ½ cup | Mint leaves, torn |
| ½ cup | Coriander, chopped |
| 1 | Red chilli, chopped, more if you like it hot |
| ½ cup | Roasted peanuts, chopped |
Asian dressing
| 1 clove | Garlic, minced |
| 1 | Shallot, finely chopped |
| 2 tsp | Fish sauce |
| 2 tsp | Sesame oil |
| 1 Tbsp | Rice vinegar |
| 1 Tbsp | Sweet chilli sauce |
| 1 Tbsp | Vegetable oil, or olive oil |
| 2 | Limes, juiced |
Directions
- Place vermicelli noodles in a large bowl or medium sized pot.
- Pour over boiling water, cover and stand for 5 minutes until noodles are soft.
- Drain and, using scissors, snip in a few places (to shorten the length of the noodle strands).
- Season cornflour with a little salt and black pepper. Dust both sides of tofu slices in seasoned cornflour.
- Heat oil in a fry pan and add tofu.
- Cook for about 2 minutes on each side or until golden.
- Arrange noodles, vegetables, herbs and tofu on plates and scatter over peanuts.
- Combine all dressing ingredients and spoon over just before serving.
- Toss everything together with your chopsticks before eating.