Salt And Pepper Tofu With Herb And Noodle Salad

Name: Salt And Pepper Tofu With Herb And Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb silken tofu, drained; 1/2 cup cornstarch; 2 tsp salt; 2 tsp freshly ground black pepper; None None vegetable oil, to deep-fry; None None Herb and Noodle Salad; 3.5 oz rice vermicelli noodles; 5 oz finely shredded red cabbage; 1 None small carrot, cut into thin strips; 3.5 oz bean sprouts, rinsed; 1/3 cup fresh mint leaves; 1 cup fresh cilantro leaves; 2 tbsp lime juice; 1 tbsp rice vinegar; 2 tsp light soy sauce; 2 tsp brown sugar; 1 None fresh small red chili, finely chopped; 1/3 cup roasted unsalted peanuts, chopped

Servings: persons

1 1/2 lb silken tofu, drained
1/2 cup cornstarch
2 tsp salt
2 tsp freshly ground black pepper
None None vegetable oil, to deep-fry
None None Herb and Noodle Salad
3.5 oz rice vermicelli noodles
5 oz finely shredded red cabbage
1 None small carrot, cut into thin strips
3.5 oz bean sprouts, rinsed
1/3 cup fresh mint leaves
1 cup fresh cilantro leaves
2 tbsp lime juice
1 tbsp rice vinegar
2 tsp light soy sauce
2 tsp brown sugar
1 None fresh small red chili, finely chopped
1/3 cup roasted unsalted peanuts, chopped

1
To make the herb and noodle salad, soak noodles in boiling water for 5 mins. Stir to separate strands. Rinse under cold water then drain. Use scissors to cut into shorter pieces. Transfer to a large serving bowl along with vegetables, sprouts and herbs. Whisk together lime juice, vinegar, soy sauce, sugar and chili then pour over salad and toss to combine. Sprinkle with peanuts.
2
To make the tofu, gently pat tofu with paper towels to remove as much liquid as possible. Halve lengthwise then cut into 4 pieces crosswise. Combine cornstarch, salt and pepper on a plate. Heat oil to 350u00b0F. Working in batches, gently coat tofu in seasoned cornstarch, shaking off excess. Deep-fry for 2-8 mins, or until crisp and starting to brown. Using a slotted spoon, transfer to paper towels to drain.
3
Serve crispy tofu with noodle salad.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 lb silken tofu, drained, 1/2 cup cornstarch, 2 tsp salt, 2 tsp freshly ground black pepper, and more.

Yes, Salt And Pepper Tofu With Herb And Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!