Grilled tofu with glass noodle salad
Ingredients
for 4 person
| 1 | lime, rinsed with hot water, dabbed dry, use a little grated zest and all of the juice |
| 3 tbsp | sweet chilli sauce |
| 1 tbsp | soy sauce |
| 1 tbsp | toasted sesame oil |
| 1 | garlic clove, squeezed |
| 200 g | tofu (e.g. smoked), cut in half |
| 2 | pak choi, quartered lengthwise, halved |
| 100 g | glass noodles |
| salted water, boiling | |
| 40 g | salted peanuts, roasted, roughly chopped |
| ½ bunch | coriander, roughly chopped |
| 1 | mango, cut into cubes |
How it's done
Marinade
Mix the lime zest and 1 tbsp lime juice with all the other ingredients up to and including the garlic. Brush the tofu and pak choi with 3 tbsp of the marinade and leave for at least 30 min. Set aside the remaining marinade.
Charcoal/gas/electric grill:
Grill the tofu and pak choi over/on a medium heat (approx. 200 °C for approx. 3 mins. on each side.
Glass noodle salad
Place the glass noodles in a bowl, pour the water over the top and leave to stand for approx. 5 mins. Rinse the noodles in cold water, drain. Mix the rest of the marinade with the rest of the lime juice, peanuts and coriander and pour over the glass noodles. Add the mango, mix. Serve with the tofu and pak choi.
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