Asia Vegetable Salad with Tofu

For the Asian vegetable salad with tofu, first pour boiling water over the rice noodles according to package instructions and allow to swell. Then drain in a sieve, rinse with cold water and let drain. Cut the tofu into cubes of about 1 cm and marinate with 2 tsp of soy sauce.

Wash the lime hot, dry it, finely grate the peel and squeeze out the juice. Mix coconut milk with lime zest and juice, peanut butter, remaining soy sauce and ginger to taste. Season with pepper and sambal oelek.

Clean, wash and slice or shave the cabbage into fine strips. Sprinkle with ¼ tsp salt and knead with your hands for about 2 minutes. Wash the sugar snap peas and cut them diagonally into fine strips. Peel the carrot and cucumber and cut or slice both into thin strips. Coarsely chop the peanuts.

Remove the tofu from the marinade and pat dry. Heat the oil in a small frying pan and fry the tofu in it over medium-high heat until golden brown all over, 4-5 minutes. Remove and drain on paper towels.

First pour the dressing into the jar. Then layer cabbage, sugar snap peas, carrot and cucumber on top, one after the other. Add noodles and tofu on top. Sprinkle with the peanuts. Close the jar and refrigerate (overnight). To eat, turn the Asian vegetable salad with tofu onto a plate and mix gently.

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