Gluten-Free Vietnamese Tofu and Rice Noodle Salad

Ingredients

• 400 g firm tofu, pressed very dry and cut into bite-size pieces
• 120 g gluten-free rice noodles
• 1 carrot, cut into thin matchsticks
• ½ cucumber, cut into thin matchsticks
• 4 scallions, white and green parts separated; thinly sliced
• 15 g fresh ginger, finely grated
• 2 tbsp olive oil
• 2 tbsp gluten-free tamari
• 1.5 tbsp lime juice, freshly squeezed
• 1 tsp maple syrup
• ¾ tsp salt
• 10 g fresh mint, leaves torn
• 30 g crushed roasted peanuts

Method

1. Salt tofu, then sear in hot oil until deeply crisp and golden.
2. Boil noodles until tender, then drain and rinse under cool water.4 min timer
3. Char scallion whites in the hot skillet until blistered.
4. Stir ginger briefly in the skillet until fragrant; remove from heat.1 min timer
5. Whisk tamari, lime, and maple; toss noodles, vegetables, and mint.
6. Fold in tofu and scallion greens; finish with peanuts and ginger oil.