Sweat and savoury, and completely meat free. The twist? Pineapple! Let’s get into how to up your rice noodle salad game with this honey tofu recipe:
- 1 tbsp vegetable oil
- 500 g firm tofu, cut into 1cm cubes
- 3 cloves garlic, crushed
- 1⁄3 cup tamarind paste
- 2 tbsp kecap manis
- 1 tbsp honey
- 1⁄2 small pineapple, cut into 2cm pieces
- lime wedges, to serve
- RICE NOODLE SALAD
- 100 g rice vermicelli
- 2 lebanese cucumbers, julienned (see tips)
- 240 g cherry truss tomatoes, some halved
- 1⁄2 cup fresh mint leaves
- 1⁄2 cup fresh coriander leaves
- 1⁄2 cup fresh thai basil leaves
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 2 tsp olive oil
FOR the rice noodle salad, place noodles in a large bowl with enough boiling water to cover; stand for 2 minutes. Drain well.
HEAT a wok over high heat, then add oil; stir-fry tofu and garlic for 3 minutes on each side or until golden.
ADD tamarind, kecap manis, honey, pineapple and 1 tbsp of water; stir-fry until heated through.
RETURN noodles to bowl with cucumber, tomato and herbs.
COMBINE lime juice, soy sauce and oil in a small bowl.
ADD dressing to salad; toss gently to combine. Season to taste.
SERVE stir-fry with noodle salad and lime wedges.
TEAM TIP: Use a julienne peeler, mandoline or vegetable slicer to cut the cucumber into matchstick-like strands. A julienne peeler looks like a wide-bladed vegetable peeler with a serrated blade; they are available from most kitchen stores.