Tofu escalope with peanut breading and rice noodle salad

Name: Tofu escalope with peanut breading and rice noodle salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g Rice vermicelli (glass noodles made from rice flour); 1 big red chili pepper; 100 g salted, roasted peanut kernels; 1/2 bunch Thai Basil; 1 Organic Lime; 2 spring onions (approx. 30 g each); 1 yellow pepper; 4 TSP + 25 g liquid honey; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 2 packages (200 g each) Natural tofu; 7-10 Tbsp Pepper from the mill; 75 g Panko (Japanese bread flakes); 2 Eggs (size M); 2 TABLESPOONS Flour; 2 TABLESPOONS clarified butter; 7-10 Tbsp Cling film

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g Rice vermicelli (glass noodles made from rice flour)
1 big red chili pepper
100 g salted, roasted peanut kernels
1/2 bunch Thai Basil
1 Organic Lime
2 spring onions (approx. 30 g each)
1 yellow pepper
4 TSP + 25 g liquid honey
4 TABLESPOONS Oil
7-10 Tbsp Salt
2 packages (200 g each) Natural tofu
7-10 Tbsp Pepper from the mill
75 g Panko (Japanese bread flakes)
2 Eggs (size M)
2 TABLESPOONS Flour
2 TABLESPOONS clarified butter
7-10 Tbsp Cling film

Directions

1
Prepare the pasta according to the package instructions. Drain and rinse with cold water. Meanwhile clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Coarsely chop 25 g nuts.
2
Wash basil, shake dry and chop leaves coarsely, except for a few for garnishing. Wash the lime hot, grate dry and finely grate the peel. Halve lime and squeeze juice. Clean and wash spring onions and cut into fine rings.
3
Halve the peppers, clean, wash and cut into fine cubes.
4
Mix 4 teaspoons honey, lime juice, chilli, about half of the lime zest and half of the chopped basil. Add the oil in a thin stream. Season to taste with salt. Add pasta with chopped nuts, spring onions and peppers to the vinaigrette and mix well.
5
Set aside covered.
6
Cut blocks of tofu crosswise into 3 thin slices. Season the tofu slices with salt, pepper, 25 g honey, the remaining lime juice and zest. For the breading, finely chop 75 g nuts in the universal chopper.
7
Mix with the remaining chopped basil and Panko. Whisk eggs and season with salt and pepper. Turn the tofu slices first in flour, then in the whisked egg and finally in the Panko mixture.
8
Heat clarified butter in a large coated pan and fry the escalopes in it until golden brown and crispy. Drain on kitchen paper. Cut the schnitzels in half and arrange on plates with rice noodle salad.
9
Garnish with remaining basil.