Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Drain the tofu. Gently pat with paper towel to remove excess moisture. Use a small sharp knife to cut the tofu into 16 pieces. Combine the salt and pepper in a small bowl. Spread the cornflour over a plate. Gently roll each piece of tofu in the cornflour to coat.
Step 2
Add enough oil to a wok or large deep saucepan to come 7cm up the side of the wok or pan. Heat over high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Cook the tofu, in 3 batches, for 2 mins or until golden and crisp. Use a slotted spoon to transfer to a plate lined with paper towel. Sprinkle with the salt mixture. Cover to keep warm.
Step 3
Meanwhile, place the noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 5 mins or until tender. Refresh under cold water. Drain well.
Step 4
Add the carrot, tomato and salad dressing to the noodles in the bowl and toss to combine. Divide noodle mixture among serving bowls. Top with the tofu and spring onion. Season.
Serve with coriander sprigs, Thai basil sprigs and Vietnamese-style salad dressing
Prep time20 mins20 minutes, + 5 mins standing time
+ 5 mins standing time
Ingredients
300g silken tofu
1/4 tsp salt
1/4 tsp finely ground white pepper
1/4 cup (35g) cornflour
Vegetable oil, to deep-fry
280g Coles Asia Vermicelli Rice Noodles
2 carrots, peeled, cut into matchsticks
200g Perino tomatoes, halved
1/3 cup (80ml) Vietnamese-style salad dressing
2 spring onions, thinly sliced
Description
Try this tasty noodle salad for dinner this week. It’s full of fresh flavours and crispy tofu pieces.
Method
Step 1
Drain the tofu. Gently pat with paper towel to remove excess moisture. Use a small sharp knife to cut the tofu into 16 pieces. Combine the salt and pepper in a small bowl. Spread the cornflour over a plate. Gently roll each piece of tofu in the cornflour to coat.
Step 2
Add enough oil to a wok or large deep saucepan to come 7cm up the side of the wok or pan. Heat over high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Cook the tofu, in 3 batches, for 2 mins or until golden and crisp. Use a slotted spoon to transfer to a plate lined with paper towel. Sprinkle with the salt mixture. Cover to keep warm.
Step 3
Meanwhile, place the noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 5 mins or until tender. Refresh under cold water. Drain well.
Step 4
Add the carrot, tomato and salad dressing to the noodles in the bowl and toss to combine. Divide noodle mixture among serving bowls. Top with the tofu and spring onion. Season.
Serve with coriander sprigs, Thai basil sprigs and Vietnamese-style salad dressing
