\"You like tofu too"- glass noodle salad
very easy
45 mins
45 mins
Ingredients
- 350 g smoked tofu
- 2 Garlic cloves
- 1 piece(s) (approx. 2 cm) fresh ginger
- 2 red chillies
- 75 g Peanut kernels
- 2 TABLESPOONS Sunflower oil
- 3 TABLESPOONS demerara sugar
- 100 ml Soy sauce
- 200 g Glass noodles
- 7-10 Tbsp squeezed juice of 2 limes
- 1 large carrot
- 1 collar Spring onions
- 1 Mango
- 1 collar Coriander
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Cut the tofu lengthwise and cut into cubes of approx. 1 cm. Peel garlic and dice finely. Peel and finely dice the ginger. Clean the chilli, cut lengthwise, remove seeds, wash and chop very finely.
- 2
Coarsely chop the peanuts.
- 3
Roast the peanuts briefly in a pan without fat and take them out. Heat the oil in the pan. Fry the tofu cubes for approx. 3 minutes. Add garlic, ginger and chilli and fry briefly. Sprinkle with sugar, caramelise slightly.
- 4
Deglaze with soy sauce. Remove pan from stove.
- 5
Pour boiling salted water over glass noodles and let them swell for about 5 minutes. Drain noodles, quench and drain. Mix with tofumix and lime juice.
- 6
Peel, wash and finely grate the carrot. Clean, wash and slice the spring onions into rings. Peel mango, remove flesh from stone and then cut into fine strips. Wash coriander, shake dry, pluck off leaves.
- 7
Mix the carrot, spring onions, mango and coriander with the tofumix. Season to taste with salt and pepper. Sprinkle with peanuts. The salad tastes warm or cold.
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