Glass noodle salad with sesamtofu

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   For the cashew sauce, clean and wash 1 chilli pepper, cut in half lengthwise, remove seeds and chop very finely. Put the nuts, 2 tbsp. oil and 1 tbsp. soy sauce into a tall mixing bowl and puree with a hand blender.

2. 2

   If the sauce is still a little too thick, mix with 1-2 tsp. water.

3. 3

   For the vinaigrette, clean and wash 1 chilli pepper, cut in half lengthwise, remove seeds and chop very finely. Peel and finely chop the ginger. Mix the chilli, ginger, lime juice, brown sugar and 6 tbsp. soy sauce.

4. 4

   Emulsify 2 tablespoons of oil.

5. 5

   Pour 1 l of boiling water over glass noodles and leave to stand for about 5 minutes. Pour the noodles into a sieve, rinse with cold water and drain. Mix immediately with the vinaigrette in a large bowl.

6. 6

   Peel and halve the onion and cut into fine strips. Wash the cucumber and cut into strips with a peeler. Halve the strips crosswise and cut them again into 2-3 mm thin strips. Peel the mango and cut into slices from the stone.

7. 7

   Cut the fruit flesh into fine strips. Clean and peel the carrots, halve them crosswise and cut them into fine strips. Mix the vegetables immediately under the glass noodles.

8. 8

   For the tofu corners, cut tofu into small triangles. If your tofu is a little thicker, cut it in half lengthwise first. Heat 2 tbsp. oil in a frying pan. Fry the tofu for 5-6 minutes while turning it until crisp.

9. 9

   Season with chilli powder and salt. Remove from heat. Sprinkle with honey. Swivel the pan back and forth. Take out the tofu. Put sesame seeds on a plate. Roll the tofu around in it. Mix the salad and tofu carefully.

10. 10

    Drizzle with cashew sauce. Neglect the microphone for a moment and pound it!.