Equipment
Ingredients
Crispy Tofu
- 400 g extra firm tofu, pressed and cubed
- 30 g cornstarch
- 15 ml toasted sesame oil
- 2 g sea salt, fine
Noodle Base and Vegetables
- 200 g rice vermicelli noodles, dry
- 150 g carrots, julienned
- 200 g english cucumber, julienned
- 150 g red bell pepper, thinly sliced
- 100 g edamame beans, shelled and thawed
- 20 g fresh cilantro, roughly chopped
- 15 g fresh mint, leaves torn
Tangy Dressing
- 60 ml fresh lime juice
- 45 ml tamari
- 30 ml maple syrup
- 15 ml rice vinegar
- 2 garlic, minced
- 10 g ginger, freshly grated
- 1 bird's eye chili, finely sliced
Garnish
- 40 g roasted peanuts, crushed
- 10 g sesame seeds, toasted
Nutrition (per serving)
Method
Wrap the block of extra firm tofu in a clean kitchen towel and place a heavy object on top. Let it press to remove excess moisture.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Cut the pressed tofu into 1.5 cm cubes. In a large mixing bowl, toss the cubes with sesame oil and salt, then sprinkle the cornstarch over them. Toss gently until every piece is evenly coated.
Spread the coated tofu cubes in a single layer on the prepared baking sheet. Bake in the preheated oven at 200°C (400°F), flipping halfway through, until crispy and golden.
Bring a large pot of water to a boil. Remove from heat, submerge the rice vermicelli noodles, and let them sit until tender. Drain and immediately rinse under cold running water to stop the cooking process and prevent sticking.
In a small mixing bowl, whisk together the lime juice, tamari, maple syrup, rice vinegar, minced garlic, grated ginger, and sliced chili until fully emulsified.
In a large serving bowl, combine the chilled vermicelli noodles, julienned carrots, cucumber, sliced red bell pepper, edamame beans, fresh cilantro, and fresh mint.
Pour half of the dressing over the noodle and vegetable mixture. Toss thoroughly to combine. Top with the warm crispy tofu, pour the remaining dressing over the top, and sprinkle with crushed peanuts and sesame seeds. Serve immediately.
Chef's Notes
- To achieve maximum crispiness on the tofu, ensure the cornstarch is applied just before it goes into the oven. If it sits too long, the starch will hydrate and become gummy rather than crispy.
- Rinsing vermicelli noodles in ice-cold water halts the cooking process but also washes away excess surface starch, which is the primary cause of clumping.
- For the best flavor development, massage the julienned carrots and cucumbers with a pinch of salt ten minutes before assembling. This draws out excess water and slightly pickles them.
- Keep the dressing separate if you are preparing this for meal prep. Acidic dressings will break down delicate herbs and cause noodles to swell and become mushy over time.
Storage
Refrigerator: 3 days — Store the dressing, tofu, and salad components in separate airtight containers to maintain optimum texture.
