This is the perfect meat-free summer meal, packed with loads of delicious, fresh flavour.
Serves: 4
INGREDIENTS
100 grams vermicelli noodles
2 large zucchini
2 medium carrots
1 large red capsicum
2 large handfuls fresh mint - cut into fine ribbons
1 large handful fresh coriander - roughly chopped
275 grams firm tofu (I use NZ brand Tonzu)
½ cup tapioca flour (you can also use potato flour or starch)
Coconut oil or ghee for frying
1 teaspoon sea salt
white pepper
Dressing
1 clove garlic - crushed or finely diced
¼ cup lime juice
2 tablespoons tamari or soy sauce
2 teaspoons brown sugar or coconut sugar
1 tablespoon mild oil (I used light olive oil)
1 red chilli - seeds removed and finely diced
Tofu cooked until crunchy makes for a wonderful textural addition to this fresh summer dish.
Dressing should be added just prior to eating. You’ll need a julienne peeler to create a fine and even texture with the raw vegetables. These can be bought inexpensively at good kitchen stores and are a wonderful cooks tool.
METHOD
Combine all dressing ingredients in a jar and shake well to combine. Set aside until ready to serve.
Bring a large pot of water to a boil. Cook the noodles for 2 minutes until tender but still firm. Rinse under running cold water and drain well.
Use a julienne peeler to cut the carrot and zucchini into matchsticks. Remove the core of the capsicum and slice very thinly.
Combine all vegetables and herbs together in a large bowl and toss well until evenly mixed.
Cut the tofu into cubes. Combine the tapioca flour, sea salt and a generous shake of white pepper. Dust the tofu evenly in the flour.
Heat a ¼ inch of oil in a sauté pan over a medium to high heat. Cook the tofu in two batches, browning on all sides. Place a paper towel on a plate to lay out the cooked tofu.
Divide the noodles and vegetables between 4 bowls. Top each bowl with the hot tofu.
Drizzle the dressing over each salad and serve immediately.
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, Kelly Gibney.com.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.