Ingredients:
100 g glass noodles (bean thread noodle)
1 tablespoon vegetable oil
100 g firm tofu (I like the pre-fried kind), cubed
2 medium tomatoes, seeded and roughly chopped
3 tablespoons vegetarian fish sauce
1 tablespoon brown sugar
4 tablespoon lime juice
2 - 4 red chili peppers, finely chopped
1/2 medium onion, thinly sliced
1/2 cup chopped coriander / cilantro
1/4 cup chopped spring onion
handful of chopped peanuts
Equipment:
uhh... nothing special...
kitchen scissors to cut the noodles, maybe? nothing wrong with a knife though.
an old coffee bean grinder would be nice to pulse the nuts; i chop by hand, which can be a right pain.
1. Soak noodles in hot water for about 10 minutes and drain. Run under cold water and set aside in a big bowl. Prepare the following while the noodles are soaking.
2. Boil tofu for about 2 minutes, drain and set aside.
3. In a smaller bowl, mix together the following for a dressing: fish sauce, sugar, lime juice and chili peppers. Test and adjust according to taste.
4. Roughly cut the noodles into shorter lengths and toss in the tofu as well as the remaining ingredients (but not the peanuts).
5. Pour with dressing, toss and top with peanuts. Garnish with coriander.
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1 comment:
I remember making this with the sauce you had prepared for me and had me take along to Chicago when I first left Hong Kong--soooooo delicious. I might have added chicken to the salad as well, or substituted honey for brown sugar, which I didn't have.
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