Dinner recipe
Crisp tofu and rice noodles in a sticky ginger-soy glaze with sesame, spring onions, carrot, and lime cucumber pickle.
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Ingredients
large non-stick frying pan, heatproof bowl, colander, small bowl, tea towels
Method
Halve and thinly slice the cucumber, peel the carrots into ribbons, thinly slice the spring onions, grate the garlic and ginger, then zest and juice the limes. Toss the cucumber with the rice vinegar, half the lime juice, and 0.25 teaspoon salt; set aside.
Drain the tofu and press it between clean tea towels for 2 minutes. Cut into 2cm cubes, then toss with the cornflour and remaining 0.25 teaspoon salt until every side has a thin dry coating.
Cover the rice noodles with boiling water and leave for the pack timing, usually 4 to 5 minutes, until just tender. Drain, rinse briefly under cool water, and shake dry.
Whisk the soy sauce, maple syrup, garlic, ginger, lime zest, and remaining lime juice in a small bowl. Keep the sesame seeds beside the hob.
Heat 3 tablespoons vegetable oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 8 to 10 minutes, turning every 2 minutes, until crisp and golden on several sides. Pour in the sauce and bubble for 2 minutes until sticky, then toss through 2 tablespoons sesame seeds.
Add the drained noodles, carrot ribbons, and half the spring onions to the pan. Toss for 2 minutes until hot and evenly coated. Divide between bowls, top with the sticky tofu and drained cucumber pickle, then finish with the remaining spring onions and sesame seeds.
