Vietnamese Tofu and Noodle Salad

Ingredients

• Sunflower oil

  Linoleic (less than 60%)

  2 tbsp or 27g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  1 cup or 252g

• Rice noodles

  Dry

  2 oz or 57g

• Rice wine vinegar

  5 tbsp or 75g

• Sugar

  White, granulated sugar

  4 tsp or 17g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Carrots

  Raw

  2 medium or 122g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Cabbage

  Raw

  1 ¾ cup, chopped or 156g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Peppermint

  Fresh

  2 tbsp or 3g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Lettuce

  Iceberg (includes crisphead types), raw

  1 leaf, medium or 8g

• Peanuts

  All types, raw

  ½ cup or 73g

Directions

1. Soak rice noodles in lukewarm water until tender. Drain. Heat the oil in a medium-sized frying pan over a medium heat and fry the tofu for 8–10 minutes, turning regularly, until golden and crisp. Drain on kitchen paper.
2. Add the noodles to the pan, with a splash of water and heat until warmed and cooked through.
3. Meanwhile, mix together the ingredients for the dressing (rice vinegar, sugar, chopped red peppers); set aside.
4. Combine the noodles, carrots, cucumber, cabbage, red pepper, spring onions, and half the herbs in a bowl, spoon the dressing over and mix together.
5. Arrange the Little Gem lettuce leaves on a large, flat serving plate and top with the noodle salad, tofu, remaining herbs and peanuts before serving.