Zucchini Tofu Salad with 2 Kinds of Glass Noodles

For the zucchini tofu salad with 2 kinds of glass noodles, first wash the zucchini, remove the ends and then cut into thin slices, which are then cut into thin strips. Clean the young onion and cut lengthwise into fine slices. Finely slice radish.

Cut tofu into cubes about 2 x 2 cm and marinate in a small bowl with about 3 tablespoons of soy sauce.

Bring about a liter of water to a boil and add 150 g glass noodles. Remove pot from heat and let sit for about 5 minutes. Strain noodles and rinse well with cold water, then drain.

In a medium pot, heat about 1 liter of oil to 180 °C. Check the temperature with a wooden cooking spoon (hold the handle in the fat, if many fine bubbles rise, the fat is hot enough). Place the remaining glass noodles in the hot oil, wait for the glass noodles to multiply and briefly submerge them completely in the oil. Immediately lift out and drain well on paper towels. Lightly salt and set aside.

Using a strainer, deep fry the tofu in the hot fat for about 2 minutes and drain as well.

Finely grate ginger. Peel garlic cloves and cut into fine strips. Pluck basil and chervil. Halve chili pepper, remove seeds and finely dice flesh. Mix with sake, honey, sesame oil and soy sauce and add everything with the vegetables to the cooked glass noodles and mix well.

Arrange salad on plates, garnish with tofu and fried glass noodles.

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