Fried tofu and rice noodles from The Tofu Cookbook by Becky Johnson
A light and refreshing salad, this is a meal in itself. With a pack of marinated tofu, a bunch of spring onions and some fresh coriander, you can make this tasty dish in minutes.
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Ingredients
- grated rind and juice of 1 lemon
- 300 g/11 oz marinated deep-fried tofu, cubed about 2.5ml/½ tsp dried chilli flakes
- 8 spring onions (scallions), thinly sliced
- 200 g/7 oz cellophane noodles
- 5 cm/2 in piece fresh root ginger, sliced into fine batons (optional)
- 1 bunch fresh coriander (cilantro) or parsley, chopped
- 30 ml/2 tbsp light soy sauce
- 30 ml/2 tbsp toasted sesame oil
- 65 g/2½ oz/½ cup sesame or sunflower seeds, toasted
- salt
- ground black pepper
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