Ingredients
- 300g block firm tofu
- 2 cloves garlic finely sliced
- 1 lime
- 1 tbsp Obento Mirin seasoning
- 2 tbsp Tamari or soy sauce
- 1 tbsp Vegan Fish sauce or Worcestershire
- 2 tbsp Vegetable oil
- 150g vermicelli noodles
- 1 tsp Sesame oil
- 100g Romain lettuce chopped
- ½ Red cabbage finely sliced
- 1 carrot julienned
- 1 cucumber julienned
- 1 tbsp White vinegar
- Kewpie roasted sesame dressing
- Bunch coriander chopped
- Bunch mint chopped
- 1 red chilli finely sliced
- 4 sticks spring onion sliced
- Handful cashews toasted
Method
- Chop tofu into 1cm cubes. Place in a bowl and toss through all marinade ingredients- garlic, 1/2 lime, Mirin, soy, fish sauce and oil. Set aside for half an hour.
- In the meantime, chop up the vegetables for the bowl – cabbage, carrots, cucumbers, lettuce, chilli, mint and coriander. Lightly pour the white vinegar over the carrot and cucumber.
- In a medium sized frypan start cooking your tofu on medium heat for 10-15 minutes, turning the pieces over so they are golden brown on all sides.
- While the tofu is cooking, place your vermicelli in a bowl, pour over enough boiling water to cover the noodles and then drain after a few minutes or according to package instructions. Gently toss a little sesame oil through.
- Once the tofu is cooked it’s time to assemble the bowls. Place the lettuce on the bottom and the noodles next. Place the tofu in the top quarter of the bowl followed by the carrot in the next, cucumber and then cabbage. Sprinkle over the spring onions, mint, coriander, toasted cashews and chilli. Drizzle generously with lime juice and Kewpie roasted sesame dressing. Enjoy!
Product used in recipe
- Kewpie - Kewpie Roasted Sesame Dressing
- Obento - Mirin Seasoning
