Crispy Tofu and Rice Noodle Salad

Name: Crispy Tofu and Rice Noodle Salad with Spicy Peanut Butter Dressing
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2 Pieces of Carrot; 2 Pieces of Cucumber; 30 Grams of Fresh coriander; 3 Pieces of Baby gem lettuce; 150 Grams of Rice vermicelli; 300 Grams of Firm tofu; 1 Tsp of Salt; 20 Grams of Corn starch; 6 Tbsp of Vegetable oil; 45 Grams of Peanut butter; 15 ML of Water; 20 ML of Soy sauce; 30 Grams of Sriracha sauce; 30 Grams of Maple syrup; 2 Grams of Garlic powder; 2 Grams of Chilli flakes; 2 Pieces of Lime; 10 Grams of Sesame seeds

with Spicy Peanut Butter Dressing

A delicious mix of crispy tofu, sweet and spicy peanut butter sauce and fresh vegetables.

Cals 771 · Prot 41 · Carbs 94 · Fat 28

Vegan

30 min

Crispy Tofu and Rice Noodle Salad with Spicy Peanut Butter Dressing

A delicious mix of crispy tofu, sweet and spicy peanut butter sauce and fresh vegetables.

Cals 771 · Prot 41 · Carbs 94 · Fat 28

Vegan

Ingredients

Vegetables and noodles

Carrot

2 Pieces

Cucumber

2 Pieces

Fresh coriander

30 Grams

Baby gem lettuce

3 Pieces

Rice vermicelli 10*

150 Grams

Crispy tofu

Firm tofu 9*

300 Grams

Salt

1 Tsp

Corn starch

20 Grams

Vegetable oil

6 Tbsp

Dressing

Peanut butter 1*9*

45 Grams

Water

15 ML

Soy sauce 9*10*11*

20 ML

Sriracha sauce

30 Grams

Maple syrup

30 Grams

Garlic powder

2 Grams

Chilli flakes

2 Grams

Lime

2 Pieces

To serve

Sesame seeds 3*

10 Grams

Allergens

*10 Wheat, *9 Soya, *1 Peanuts, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3228 / 771
Fats (g)	28.3
of which saturated (g)	5
Carbohydrates (g)	94
of which sugars (g)	19.8
Fibers (g)	10.1
Proteins (g)	40.9
Salt (g)	1.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Mix dressing

Add the peanut butter, 1 Tbsp of water, the soy sauce, sriracha (spicy!), maple syrup, garlic powder, most of the chilli flakes and the juice from half of the limes to a bowl. Whisk well to combine. Set aside - this is your spicy peanut butter dressing. Reserve the remaining chilli flakes and lime for garnish.

2 Prep vegetables

Peel the carrot and continue peeling it until you're left with a pile of carrot ribbons. Stack them, then slice them into thin sticks. Slice the cucumber into thin sticks. Pick the coriander leaves. Separate the gem lettuce leaves.

3 Prep tofu

Slice the tofu into bite-size cubes. Sprinkle with salt. Add the corn starch to a plate. Turn the tofu cubes in the corn starch.

4 Soak vermicelli

Add the rice vermicelli to a bowl. Cover with boiling water and soak for 3-4 min. Once softened, pour the rice vermicelli into a colander and rinse with cold water. Drain.

5 Fry tofu

Meanwhile, heat a non-stick pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the tofu cubes and fry for 5-7 min until golden and crispy on each side (see pro tip). Keep warm.

6 Assemble and serve

Arrange the baby gem leaves, carrot and cucumber sticks, fresh coriander, drained rice vermicelli and crispy tofu among plates. Garnish with the sesame seeds and the remaining chilli flakes and lime wedges. Drizzle with the spicy peanut butter dressing just before serving.

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