Rice Noodle Salad with Fried Tofu Slices

Ingredients

• 3 Carrots
• 1 chili pepper
• 3 spring onions
• 3 tbsp Rice vinegar
• 1 tsp Honey
• 2 tbsp sesame oil
• 2 tbsp peanut oil
• Salt
• 200 g rice noodles
• 45 g peanuts (3 tbsp)
• 40 g mung bean sprouts
• 300 g Tofu
• 1 tbsp Rapeseed Oil
• 2 tbsp Light soy sauce
• 4 stalks Thai basil

Instructions

1. 1.

   Peel the carrots and cut them into thin strips with a vegetable or spiral slicer. Halve the chili pepper lengthwise, deseed, wash and slice into very thin strips. Trim, wash and finely chop the spring onions.

2. 2.

   Mix the carrots, spring onions and chili strips with vinegar, honey and both oils, season with salt and let sit for 20 minutes.

3. 3.

   Meanwhile soak the rice noodles in warm water for 15 minutes. Roughly chop the peanuts and toast them in a hot pan without oil over medium heat for 3 minutes. Rinse the sprouts and drain thoroughly. Slice the tofu.

4. 4.

   Cook the noodles in plenty of boiling salted water for 5 minutes until al dente. Then rinse under cold water, drain and toss with the carrot mixture and sprouts.

5. 5.

   Heat rapeseed oil in a pan. Fry the tofu slices on both sides for 3 minutes each over medium heat until lightly browned, then splash with soy sauce.

6. 6.

   Plate the rice noodle salad, top with peanuts and tofu, and garnish with fresh basil leaves.