Mary Miso - Recipes for every day - Cookbooks
150 g rice noodles
Dressing:
3 tbsp soy sauce
3 tbsp rice vinegar
1 tsp fish sauce
1 tbsp cane sugar
½ lemon, juice
Tofu:
200 g smoked tofu
1 chilli pepper
2 cloves garlic, chopped
1 tbsp ginger, grated
2 tbsp roasted sesame oil
2 tbsp soy sauce
½ small red cabbage, cut into strips
1 carrot, cut into strips
4 tbsp cashew nuts
2 tbsp sesame seeds
1 shallot
2 tbsp flour
Oil for frying
½ bunch Thai basil, plucked
½ bunch mint, cut into strips
Prepare the rice noodles according to the packet instructions.
Mix all the ingredients for the dressing.
Mash the tofu with a fork in a soup plate.
Chop half the chilli peppers and garlic. Peel and grate the ginger. Marinate the tofu in the mixture.
Fry the tofu in the hot sesame oil. Flavour with soy sauce.
Roast the cashew nuts for 5 minutes over a medium heat. Add the sesame seeds and toast for a further 5 minutes.
Mix the rice noodles, tofu, kabi and carrots and add the dressing. Slice the remaining chilli pepper into rings and mix in.
Slice the shallots into rings and toss in the flour. Fry in hot oil until golden brown. Drain on kitchen paper.
Sprinkle the cashew nuts, sesame seeds, Thai basil, mint and shallots over the salad.
