- Made with my homemade tofu - see the recipe on my listings.

Vegan Kanom Jeen Tofu Salad

Quick and easy to throw together for a light lunch - I would have liked crushed peanuts and coriander to top this dish off but the cupboard was bare!

1y ago
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Following on from my recipe on how to make soya milk and tofu I designed this little salad to show you the typical oriental inspired dish I make for lunch with things I have around.

You can use any crunchy veg - peppers would have been nice and green beans work really well.

I would definitely have liked some crunchy crushed peanuts sprinkled on top and chopped coriander or mint but I didn't haven any today.

I used Thai Kanom Jeen fermented rice noodles to make this but you can use any rice noodles if you prefer.

The dip I photographed this with is just the classic Thai side dip - Prik Nahm Som - rice wine with a pinch of sugar and sliced chillies.

Vegan Kanom Jeen Tofu Salad

Crunchy sweet and sour cold noodle salad with fried tofu

Ingredients

  • 200g tofu (shop bought or see my recipe for homemade)
  • vegetable oil for deep frying
  • 150g kanom jeen noodles or rice noodles
  • 1 cup of shredded cabbage
  • 1 cup of shredded carrot
  • a handful of crushed unsalted peanuts or cashew nuts
  • 3 tablespoons of chopped coriander or mint
  • 3 tablespoons of light soy sauce
  • 2 tablespoons of lime juice
  • 1 tablespoon of toasted sesame oil
  • lettuce to serve

Instructions

  1. Deep fry the tofu until golden brown and set aside.
  2. Drop the kanom jeen noodles in a pan of boiling water and boil for six minutes. Drain and wash several times in cold water. Drain and set aside. If you are using other rice noodles refer to the manufacturers instructions for how long to cook them for.
  3. Shred the vegetables and put into a large mixing bowl.
  4. Make the dressing by combining the soy sauce, sesame oil and lime juice.
  5. Add the noodles and tofu to the vegetables - pour on the dressing and mix well.
  6. Serve immediately on a bed of lettuce and sprinkle with the nuts and coriander.

Recipe by

Carole Mason

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