You will need
1 t (5 ml) grated ginger
Ina Paarman’s Honey & Soy Coat & Cook Sauce
1 T (15 ml) lime juice
1 T (15 ml) sugar
1 block tofu (extra-firm), drained, see notes below
2 T (30 ml) avocado oil for frying
1 T (15 ml) olive oil
1 T (15 ml) lime juice
1 t (5 ml) Honey & Soy Coat & Cook Sauce
1 t (5 ml) honey
½ pack rice noodles (150 g), cooked according to package directions
¼ red cabbage, shredded
1 small carrot, peeled into strips
1 handful coriander, roughly chopped
¼ cup bean sprouts
sesame seeds for garnishing
Method
Drain your tofu as mentioned below and once drained, cut into cubes.
Combine your Honey & Soy Coat & Cook Sauce with lime juice, ginger and sugar and let the tofu soak up this mixture for at least three hours, or overnight.
Remove the tofu pieces from the marinade then add to the pan with oil on medium-high heat.
Fry the tofu until golden brown on each side, this can take up to 15 minutes.
Once the tofu pieces are browned, remove from pan.
Now fry the cabbage a carrots and for 5 minutes, adding a teaspoon or so of Honey & Soy Sauce to the pan. Remove from heat.
Mix the dressing ingredients together and set aside.
Place the cooked noodles at the bottom of the bowl then top with the tofu and stir-fry ingredients.
Finally, pour over the dressing and garnish with coriander and sesame seeds and bean sprouts.
Working with Tofu
Tofu is known to be soggy or tasteless, but here are my tips to ensure that you do not encounter this:
- Make sure to get ‘firm tofu’.
- Remove tofu from packaging and place over a folded clean kitchen towel on the counter. Set the tofu on top of the towel.
- Top tofu with another clean folded kitchen towel, or fold over the current towel and place a heavy cutting board on top of it.
- Drain for about 30 minutes before you marinate your tofu.
- Ensure that you marinate for at least 3 hours or preferably overnight.
