Fried Tofu Bowl with Green Vegetables and Rice Noodles
Fried Tofu Bowl with Green Vegetables and Rice Noodles
Ingredients
- ½ lb (225 g) snow peas, trimmed
- 5 oz (140 g) medium rice noodles
- ¼ cup (60 ml) low-sodium soy sauce
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp sugar
- 1 tbsp Korean chili powder (gochugaru) or 1 tsp (5 ml) sambal oelek
- 1 tbsp (15 ml) toasted sesame oil
- 6 Lebanese cucumbers, halved lengthwise, then each half cut crosswise on an angle into thirds
- ¼ cup (35 g) cornstarch
- 1 lb (450 g) firm tofu, patted dry and cut into large dice
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp roasted sesame seeds
- 1 green onion, thinly sliced
Instructions
- In a pot of salted boiling water, cook the snow peas until tender, about 2 to 3 minutes. Remove from the water using kitchen tongs and place in a bowl of ice water. Drain. Cut in half and set aside.
- In the same pot, cook the rice noodles for 3 minutes or until al dente. Drain and quickly rinse under cold water. Set aside.
- In a large bowl, whisk together the soy sauce, vinegar, sugar, chili powder and sesame oil. Season with pepper. Add the cucumbers and snow peas. Let marinate.
- Place the cornstarch in a second bowl. Add the tofu and toss to coat in the cornstarch.
- In a large non-stick skillet over medium-high heat, cook the tofu in the vegetable oil on all sides until golden and crispy, about 10 to 12 minutes. Drain on a plate lined with paper towels.
- Add the tofu and sesame seeds to the bowl of cucumbers. Mix to coat the tofu in the dressing.
- Serve the rice noodles and tofu salad in bowls. Sprinkle with the green onion. Serve immediately.
Fried Tofu Bowl with Green Vegetables and Rice Noodles