Fried tofu and rice noodles

Name: Fried tofu and rice noodles
Yield: Serves 4
Ingredients: 30 ml/2 tbsp light soy sauce; 1 bunch fresh coriander (cilantro) or parsley, chopped; 5 cm/2 in piece fresh root ginger, sliced into fine batons (optional); grated rind and juice of 1 lemon; 300 g/11 oz marinated deep-fried tofu, cubed about 2.5ml/½ tsp dried chilli flakes; 8 spring onions (scallions), thinly sliced; 200 g/7 oz cellophane noodles; 30 ml/2 tbsp toasted sesame oil; 65 g/2½ oz/½ cup sesame or sunflower seeds, toasted; salt and ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

A light and refreshing salad, this is a meal in itself. With a pack of marinated tofu, a bunch of spring onions and some fresh coriander, you can make this tasty dish in minutes.

Ingredients

200 g/7 oz cellophane noodles
8 spring onions (scallions), thinly sliced

Main course
Spring
Vegan

Method

Cover the noodles with boiling water, leave for 5–10 minutes, or according to the manufacturer’s instructions, then drain and rinse under cold running water. Place in a large bowl.
Add the spring onions, tofu, chilli flakes, lemon rind and juice, ginger, if using, coriander, soy sauce, sesame oil and seeds and toss together. Check the seasoning and serve.