Vietnamese-style crispy tofu bowl recipe | delicious. Magazine

Ingredients

• 125g rice noodles
• 2 tbsp chilli sauce of your choice
• Finely grated zest and juice 1 lime
• 1 banana shallot, sliced into rings
• 2 tbsp cornflour
• ½ tsp flaked sea salt
• ½ tsp freshly ground black pepper
• 280g block extra-firm tofu, cut into 0.5cm slices
• 1 tbsp vegetable oil
• 1 carrot, sliced into thin strips (use a julienne peeler, if you have one)
• ¼ cucumber, sliced into thin strips
• Small handful fresh mint leaves
• Small handful toasted peanuts