This recipe is part of a video series of dinners that you can make in 10 minutes. It’s fast, easy and packed with flavour. I’ve paired sesame tofu with brown rice vermicelli noodles, fresh herbs and salad. The recipe has been adjusted slightly from the video version as there were a few things I forgot in the heat of the moment. My advice is to get everything you need out of the fridge/pantry and set yourself up a little mise en plus situation. Once you have everything at your disposal, you should have no problem getting this done in 10 minutes.
ingredients
- 200g tofu, cut into strips
- 1 tsp sesame oil
- ¼ tsp flakey salt
- 100g brown rice vermicelli noodles
- 4-5 large butter lettuce leaves, shredded
- 1 small carrot, julienned
- 5-6cm length cucumber, julienned
- 1 spring onion, sliced on a diagonal
- Small handful of fresh coriander
For the sauce
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. tamari
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. coconut aminos
- Juice of half a lime
- 1 Tbsp. water
- Pinch of chilli flakes, optional
Optional additions
- ¼ ripe avocado, per bowl
- 1 Tbsp. roasted peanuts – crushed, per bowl
process
Get a frying pan searing hot and add the sesame oil. Add the strips of tofu to the pan and sprinkle over the salt. Fry each side for 4-5mins or until golden (if the tofu appears to be sticking to the pan leave it for another minute or two, it will flip when it‘s cooked).
Place the vermicelli noodles into a heat-proof bowl and completely submerge in boiling water. Allow the noodles to soak for 2mins and then drain. Rinse with cold water and drain well.
Prep your veggies and set to one side.
Combine all the ingredients for the sauce in a small bowl (or a jar with a lid, then you can shake it up) and mix well.
To serve place a handful of lettuce in a bowl, top with noodles followed by the tofu, carrots and cucumber. Garnish with spring onions and fresh coriander. Generously pour the sauce over the noodle bowl
