I have recently bought Donna Hay‘s latest book “Fresh and Light” and I love the fact it includes a lot of vegetarian recipes. I am a huge fan of her recipes and food styling techniques which I always use as inspiration to style my own food.
As I was going through the book I found a recipe that caught my attention. It was a crispy tofu salad. I loved the concept and it inspired me to create my own Asian style salad.
I had some vermicelli noodles in the pantry and loads of veggies in the fridge and combined them all to create this beautiful and fresh salad. The crispy tofu added a great texture to this dish.
- 100g firm tofu
- 1 teaspoon vegetable oil
- 1 tablespoon sesame seeds
- 100g dried vermicelli noodles
- 1/2 bunch asparagus thinly sliced vertically
- 1 handful snow peas thinly sliced vertically
- 1 carrot julienned
- 1 spring onion thinly sliced diagonally
- 1/2 red capsicum thinly sliced into sticks
- 2 tablespoons crushed peanuts
- 2 tablespoons soy sauce
- 1 long red chilli finely diced (seeds removed)
- 2 tablespoons lime juice
- 1/2 teaspoon honey
- 1 garlic clove minced
- 1 teaspoon sesame oil
- Prep time: 10 min
- Cooking time: 25 min
- Servings: 2
- Difficulty: easy
Preheat oven to 200°C. Slice the tofu into thin sticks. Place the tofu sticks on a baking tray lined with aluminum foil and brush with the vegetable oil. Sprinkle with sesame seeds. Bake for 25 minutes or until the tofu is crisp and golden.
While the tofu is baking prepare the salad. Cook the vermicelli noodles according to package instructions. Prepare all the vegetables. To make the dressing simply combine all ingredients.
When the noodles are ready, combine it with sliced vegetables, peanuts and dressing.
Divide the salad into two plates and top with the crispy tofu.