Asian noodle salad with tofu
Salad of rice noodles with tofu, shichimi togarashi, garden peas, pointed cabbage and carrot julienne.
Dab the tofu dry. Cut into cubes of l x l cm. Mix the tofu and flour together.
Prepare the noodles according to the instructions on the package. Drain.
In the meantime, heat the oil in a frying pan and fry the tofu in portions in 3 min. Until golden brown and crispy. Turn halfway.
Scoop the tofu with a slotted spoon from the wok. Let the tofu drain on kitchen paper.
Mix the fried tofu with the shichimi togarashi. Season with pepper and salt.
Put the garden peas in a bowl and pour the boiling water over. Leave for 2 minutes and drain.
Mix together the noodles, peas, cabbage, carrot, and chili sauce and season to taste with salt and pepper.
Divide the noodle salad over the plates and spread the tofu over it.
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