Vietnamese Noodle Salad With Tofu

Ingredients

• •1 cup broccoli florets
• •¼ cup cane sugar
• •1 carrot
• •¼ cucumber
• •3 tablespoons fish sauce
• •2 garlic gloves
• •4 centimeters ginger
• •handfull herbs
• •3 iceberg leaves
• •juice of lime
• •⅓ cup peanuts
• •½ bell pepper
• •1 chili pepper
• •100 grams rice noodles
• •5 tablespoons rice vinegar
• •3 tablespoons sesame oil
• •4 tablespoons soya
• •1 spring onion
• •7 ounces tofu
• •½ cup water

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Method

From foodista.com — read the original

1. 1The tofu: Slice up the tofu (3/4 cm thick slices) and marinade it over night (or at least for 2 hours) in soya, sesame oil, and sliced garlic gloves. The marinade: Finely chop chili, ginger, and garlic.
2. 2Heat up a large pan and fry the marinated tofu at medium heat untill golden brown. In a dish, pour boiled water over the broccoli florets and leave for 5 minutes before draining off excess water.
3. 3Prepare the noodles according to the manufacturer. Finely chop the spring onion and remove the inner watery part of the cucumber.
4. 4Slice up the carrot, cucumber, red pepper, and iceberg into fine screds and roughly chop both herbs and peanuts. Arrange in two large bowls.
5. 5First iceberg, then noodles, vegetables, tofu, herbs, peanuts and marinade.