Ingredients
300g (4 cups) rice noodles
1/2 a cos lettuce, shredded
1/4 of small cucumber-about 150g (1 cup), chopped
a small handful of freshly shredded mint
a small handful of shredded coriander (cilantro)
1 small carrot, coarsely grated
100g 2/3 edamame beans, defrosted
1 small mild red chilli, deseeded and finely chopped optional-add extra spice
20g (1/4 cup) fried onions, ready made
40g (1/4 cup) roasted sunflower
3 tbsp soy sauce
75g (1/3 cup) castor sugar
1 tbsp ginger purée or paste
FOR THE TOFU
275g (1 1/2 cups firm tofu, drained and pressed
Cornflour (cornstarch), to coat sea salt
sunflower oil, to shallow fry
8 vegan spring vegetable rolls, cut into pieces
Method
1. For the sauce, pour the soy sauce and sugar into a small pan and stir in the ginger purée ginger or paste and 2 tbsp cold water. Heat gently to dissolve the sugar, stirring occasionally, then bring to the boil. Lower the heat and let the sauce bubble for 6-7 minutes, until reduced slightly and thickened. Turn off the heat and set aside to cool.
2.For the tofu, cut it into 2cm (3/4in) cubes (about 10 per serving), put 4 tbsp cornflour in a shallow dish and season with salt. Add the tofu in small batches and gently toss to coat, patting off any excess. Line a large plate with kitchen paper.
3.pour enough oil into a heavy-based pan or wok until it is about 3-4cm (1 1/4- 1 1/2) deep and heat over a medium heat. It’s ready when a cube of bread turns golden in about 20 seconds.
4.carefully lower the tofu into the hot oil-in small batches so the pieces don’t clump-and fry for 3-4 minutes until golden, stirring occasionally. Lift out with a slotted spoon and drain on the lined plate. Season with a little salt and keep warm.
5.Cook the rice noodles, following the instructions on the pack.
6.Divide the noodles among four bowls or lunch boxes, then layer the ingredients on top starting with the lettuce, cucumber, mint, coriander, carrot and edamame beans, followed by slices of chilli, if using.
7.Sprinkle over the fried onions and sunflowers, then tuck the pieces of spring rolls and the tofu down the side. Drizzle over the ginger teriyaki sauce and serve straight-away. If you’re packing this up for lunch, divide the sauce between four small containers and pack with the salad.
