Fried Tofu Salad

Serves 4


Ingredients:

250g egg noodles
1 English cucumber, thinly sliced
1 red capsicum, seeded and sliced
1 cup (125g) fresh bean sprouts, rinsed
3 tbsp sliced scallions
2 tbsp sesame seeds, toasted
3 tbsp vegetable oil
200g firm tofu, cut into 2.5-cm cubes

Dressing:
2 cloves garlic
1 piece fresh ginger, 2.5-cm long, peeled
6 tbsp crunchy peanut butter
1 tbsp Asian sesame oil
3 tbsp rice wine
1 tbsp Worcestershire sauce
3 tsp palm sugar or brown sugar
5 tbsp chicken stock


Method:

• Cook noodles as directed on package. Drain and allow to cool.
• In large bowl, combine cucumber, capsicum, bean sprouts, scallions and sesame seeds. Cover and chill.
• In wok or frying pan over medium-high heat, warm oil. Add tofu and cook, stirring constantly, until golden, 3-4 minutes. Drain on paper towels and allow to cool.
• Add tofu and noodles to bowl. Add dressing and toss until well combined.
• To make dressing, place garlic, ginger, peanut butter, sesame oil, rice wine, Worcestershire sauce, sugar and stock in food proessor. Process 10 seconds.
• Cover salad and refrigerate for 30 minutes.
• To serve, divide chilled salad among individual plates.