Vermicelli noodle salad with tofu and peanut dressing

INGREDIENTS

500g tofu, pat dried and cubed

1 tbsp soy sauce

1 tsp sesame oil

1 tbsp kecap manis

1 tbsp sesame seeds

100g vermicelli noodles

¼ cup edamame

1 carrot, julienned

1 Lebanese cucumber, diced

1 cup red cabbage, shredded

¼ cup coriander, finely chopped

¼ cup mint, finely chopped

Lime wedges to serve

Crushed peanuts and sesame seeds for garnish

Dressing

1/3 cup peanut butter

2 tbsp soy sauce

1 tbsp maple syrup

Juice from 1 lime

2 tbsp rice wine vinegar

Preheat the oven to 180°C. Mix soy sauce, sesame oil and kecap manis and set aside.
Combine tofu and marinade and top with sesame seeds. Place in the oven for 25 minutes. Remove from oven and set aside.
Prepare the vermicelli noodles as directed on the packet. Drain and set aside.
Place the salad ingredients, including the herbs and tofu, in a large serving bowl.
Combine the dressing ingredients and mix well.
Coat the salad in the dressing and toss to combine.
Garnish with crushed peanuts and sesame seeds.

Serve with lime wedges.

Preheat the oven to 180°C. Mix soy sauce, sesame oil and kecap manis and set aside.
Combine tofu and marinade and top with sesame seeds. Place in the oven for 25 minutes. Remove from oven and set aside.
Prepare the vermicelli noodles as directed on the packet. Drain and set aside.
Place the salad ingredients, including the herbs and tofu, in a large serving bowl.
Combine the dressing ingredients and mix well.
Coat the salad in the dressing and toss to combine.
Garnish with crushed peanuts and sesame seeds.

Serve with lime wedges.

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