Gluten-Free Tofu and Rice Noodle Salad

Ingredients

• 75 g rice vermicelli, gluten-free
• 150 g firm tofu, pressed and cut into strips
• 1 tbsp olive oil
• 1 carrot, cut into fine matchsticks
• ½ cucumber, cut into fine matchsticks
• 1 tbsp fresh lemongrass, tender inner part, finely minced
• 1 tsp fresh galangal, finely grated
• 10 g fresh basil, leaves torn
• 1 tbsp gluten-free tamari
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1 tbsp water

Method

1. Soak the noodles in boiling water until tender, then drain.5 min timer
2. Sear tofu in hot olive oil until golden on both sides.
3. Simmer lemongrass, galangal, tamari, lime, maple and water briefly.2 min timer
4. Toss drained noodles with carrots, cucumber, basil and dressing.
5. Top the noodle salad with golden tofu and serve.