Ingredients
Main Ingredients
- Ingredients for Veggie Noodle Bowl 1 packet firm tofu, drained and pressed for at least 30 mins, then sliced 100g rice vermicelli, soaked in a heatproof bowl in hot water (e.g. from boiled kettle) for approx 5 mins until soft, then rinsed in cold water and drained 1 pack multi coloured mini-capsicums, sliced thinly lengthwise 1 medium carrot, cut in half crossways and julienned 1 cup finely shredded red cabbage 1/2 cucumber, sliced then cut into half-moons 4 radishes, finely sliced or mandolined 1 cup bean shoots Vegetable oil spray Handful Thai basil leaves, leaves picked Handful mint (regular is fine), leaves picked 1/2 red long chilli, finely sliced 1 spring onion, green part only, finely sliced 1 tblspn each white sesame and black sesame seeds, lightly toasted 1/2 cup raw cashews, lightly toasted and coarsely chopped
Seasoning mix
- Ingredients for Salad Dressing 1/2 red long chilli, de seeded and finely chopped 1 large garlic clove, peeled and minced Juice 1 lime, approx 1 1/2 tblspn 1 tblspn sugar 1 tblspn Squid brand Fish Sauce 2 tsp Obento Rice Wine Vinegar 1/2 tsp Yeo’s Pure Sesame Oil
- Marinade for Sticky Tofu 1/2 jar Lee Kum Kee Hoisin Sauce 1 tsp garlic sriracha sauce (or to taste) 1 tsp Chinese five spice
Method
- Combine all salad dressing ingredients except sesame oil. Stir until sugar is dissolved. Taste and adjust to your liking. Add sesame oil, stir and set aside. Combine all the sticky tofu marinade ingredients in large flat baking dish. Add pressed sliced tofu, cover tofu well with the marinade and leave for at least 10 mins. Heat nonstick grill pan over medium heat, spray lightly with vegetable oil, add tofu slices ( in batches if necessary), cook approx 3-4 minutes each side, or until there are attractive grill marks on the slices and the edges of the tofu are turning golden brown. Remove and repeat until all slices are grilled. Save any remaining marinade as a drizzle sauce for the finished dish. Put drained rice vermicelli into a bowl. Add salad dressing and toss gently. Use a fork to pick up and twirl noodles into middle of serving bowls. Arrange five slices of tofu on one side section of the bowl (odd numbers are important in Asia), then continue around the rest of the bowl with groupings of the vegetables. Sprinkle over the basil and mints leaves, the chilli slices, the sliced spring onion, the toasted sesame seeds and the chopped cashews. If desired, drizzle any remaining tofu marinade over the dish (loosen the marinade with a little water if needed). Serve and enjoy!
Brands and product used
- Yeo's - Pure Sesame Oil
- Obento - Rice Wine Vinegar
- Lee Kum Kee - Hoi Sin Sauce
- Squid Brand - Fish Sauce