John Myers
Asia Tofu Glass Noodle Salad
The perfect asia tofu glass noodle salad recipe with a picture and simple step-by-step instructions.
for the dressing:
- 2 tbsp Sesame, peanut or coconut oil
- 3 tbsp Soy sauce
- 200 g Glass noodles
- 280 g Frozen peas
- 1 bunch Spring onions
- Salt pepper
- 2 Pc. Peppers, red and yellow
- 100 g Salted peanuts
- 6 tbsp Lemon juice
- 5 tbsp Soy sauce
- 3 tbsp Sesame or peanut oil
- 2 cm Ginger, finely grated
- 1 pinch Chilli flakes, more if required
- 1 Pc. Clove of garlic
- Dice the tofu and fry it in the heated oil in a pan until crispy. Add the soy sauce and let it simmer. Take the pan off the heat and let the tofu cool down.
- Prepare the glass noodles according to the package instructions, then drain through a sieve, rinse with cold water and set aside.
- Simmer the peas in boiling salted water for 3 minutes, then drain and let cool.
- Cut the spring onions into thin rings. Cut the bell pepper into fine thin strips.
- For the dressing, mix together all of the above ingredients and squeeze in the garlic. Add the tofu and vegetables to the dressing. Cut the glass noodles several times with a pair of scissors or a knife and also add to the salad. Mix everything together well and season with salt and pepper if necessary.
- Now sprinkle the peanuts over the salad. If you like, sprinkle a few leaves of coriander over the salad.
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