Name: Fried Tofu Bowl with Green Vegetables and Rice Noodles
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 serving(s)
Ingredients: ½ lb (225 g) snow peas, trimmed; 5 oz (140 g) medium rice noodles; ¼ cup (60 ml) low-sodium soy sauce; 2 tbsp (30 ml) rice vinegar; 1 tbsp sugar; 1 tbsp Korean chili powder (gochugaru) or 1 tsp (5 ml) sambal oelek; 1 tbsp (15 ml) toasted sesame oil; 6 Lebanese cucumbers, halved lengthwise, then each half cut crosswise on an angle into thirds; ¼ cup (35 g) cornstarch; 1 lb (450 g) firm tofu, patted dry and cut into large dice; 3 tbsp (45 ml) vegetable oil; 2 tbsp roasted sesame seeds; 1 green onion, thinly sliced

Preparation

- In a pot of salted boiling water, cook the snow peas until tender, about 2 to 3 minutes. Remove from the water using kitchen tongs and place in a bowl of ice water. Drain. Cut in half and set aside.
- In the same pot, cook the rice noodles for 3 minutes or until al dente. Drain and quickly rinse under cold water. Set aside.
- In a large bowl, whisk together the soy sauce, vinegar, sugar, chili powder and sesame oil. Season with pepper. Add the cucumbers and snow peas. Let marinate.
- Place the cornstarch in a second bowl. Add the tofu and toss to coat in the cornstarch.
- In a large non-stick skillet over medium-high heat, cook the tofu in the vegetable oil on all sides until golden and crispy, about 10 to 12 minutes. Drain on a plate lined with paper towels.
- Add the tofu and sesame seeds to the bowl of cucumbers. Mix to coat the tofu in the dressing.
- Serve the rice noodles and tofu salad in bowls. Sprinkle with the green onion. Serve immediately.

Fried Tofu Bowl with Green Vegetables and Rice Noodles

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