Crack Sauce & Crispy Tofu Noodle Salad
Crack Sauce & Crispy Tofu Noodle Salad
Ingredients
For the Crispy Tofu
- 200 g firm tofu
- 1 tablespoon cornflour
- 1 tablespoon oil
For the Crack Sauce
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon grated ginger
- 1 garlic, minced
- 1/2 teaspoon red pepper flakes
For the Salad
- 180 g noodles
- 1/2 cucumber
- 1 carrot
- 1/2 red pepper
- 1/2 red onion
- 1 handful coriander
- 1 handful mint
- 1 handful peanuts
- 1 lime
Instructions
- 1
Press the 200g of firm tofu to remove excess water. Cut the pressed tofu into cubes.
⏱️ 5 min
- 2
Sprinkle 1 tablespoon of cornflour over the tofu cubes and toss them to ensure an even coating.
⏱️ 2 min
- 3
Heat 1 tablespoon of oil in a pan. Add the coated tofu cubes to the hot pan and fry until they are golden and crispy on all sides.
⏱️ 8 min - 4
In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1/2 teaspoon grated ginger, 1 minced clove of garlic, and 1/2 teaspoon red pepper flakes. Whisk all ingredients together until well combined.
⏱️ 5 min
- 5
Cook 180g of noodles according to package instructions. Once cooked, drain them and set aside.
⏱️ 7 min
- 6
Thinly slice 1/2 cucumber, grate 1 carrot, thinly slice 1/2 red pepper, and thinly slice 1/2 red onion.
⏱️ 8 min
- 7
Chop 1 handful of fresh coriander and 1 handful of fresh mint. Roughly chop 1 handful of peanuts.
⏱️ 5 min
- 8
In a large bowl, combine the cooked noodles, sliced cucumber, grated carrot, sliced red pepper, sliced red onion, chopped coriander, chopped mint, and chopped peanuts.
⏱️ 2 min
- 9
Add the crispy tofu to the salad bowl. Pour the prepared crack sauce over the salad.
⏱️ 1 min
- 10
Squeeze the juice from 1 lime over the salad.
⏱️ 1 min
- 11
Toss the salad thoroughly to evenly distribute the dressing and ingredients. Serve and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crack Sauce & Crispy Tofu Noodle Salad
For the Crispy Tofu
- 200 g firm tofu
- 1 tablespoon cornflour
- 1 tablespoon oil
For the Crack Sauce
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon grated ginger
- 1 garlic, minced
- 1/2 teaspoon red pepper flakes
For the Salad
- 180 g noodles
- 1/2 cucumber
- 1 carrot
- 1/2 red pepper
- 1/2 red onion
- 1 handful coriander
- 1 handful mint
- 1 handful peanuts
- 1 lime
Instructions
- 1
Press the 200g of firm tofu to remove excess water. Cut the pressed tofu into cubes.
⏱️ 5 min - 2
Sprinkle 1 tablespoon of cornflour over the tofu cubes and toss them to ensure an even coating.
⏱️ 2 min - 3
Heat 1 tablespoon of oil in a pan. Add the coated tofu cubes to the hot pan and fry until they are golden and crispy on all sides.
⏱️ 8 min - 4
In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1/2 teaspoon grated ginger, 1 minced clove of garlic, and 1/2 teaspoon red pepper flakes. Whisk all ingredients together until well combined.
⏱️ 5 min - 5
Cook 180g of noodles according to package instructions. Once cooked, drain them and set aside.
⏱️ 7 min - 6
Thinly slice 1/2 cucumber, grate 1 carrot, thinly slice 1/2 red pepper, and thinly slice 1/2 red onion.
⏱️ 8 min - 7
Chop 1 handful of fresh coriander and 1 handful of fresh mint. Roughly chop 1 handful of peanuts.
⏱️ 5 min - 8
In a large bowl, combine the cooked noodles, sliced cucumber, grated carrot, sliced red pepper, sliced red onion, chopped coriander, chopped mint, and chopped peanuts.
⏱️ 2 min - 9
Add the crispy tofu to the salad bowl. Pour the prepared crack sauce over the salad.
⏱️ 1 min - 10
Squeeze the juice from 1 lime over the salad.
⏱️ 1 min - 11
Toss the salad thoroughly to evenly distribute the dressing and ingredients. Serve and enjoy.
⏱️ 1 min