48min 4 ppl
Yum Woon Sen Jay with Tofu
31 minutes
4 people
Medium31–60 min or 7–12 steps
31 min · 6 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 14g
Carbs 32g
Fats 12g
About this dish
Glass noodles tossed warm with golden pan-fried tofu, celery, cherry tomatoes and a hot-sour-savoury lime dressing.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Shallotsthinly sliced3
- Spring onionssliced2
- Celery stalksthinly sliced2
- Cherry tomatoeshalved100 g
- Bird's Eye Chilliesfinely sliced2
- Garlic clovesfinely chopped2
- Coriandersmall bunch, roughly chopped1
- Lime juice3 tbsp
Plant Proteins
- Firm tofupressed and cut into 2cm cubes300 g
Dried Goods
- Glass noodles150 g
- Palm sugar1 tsp
Oils & Condiments
- Vegetable Oil2 tbsp
- Light soy sauce3 tbsp
Utensils
- Large frying pan
- Mixing bowl
- Chopping board
- Sharp knife
Method
1
Soak the glass noodles in hot water for 8 minutes until soft, then drain, blanch in boiling water for 1 minute and drain again.
Approx. 9 minutes
2
Thinly slice the shallots, spring onions, celery and chillies; finely chop the garlic and coriander; halve the cherry tomatoes.
Approx. 8 minutes
3
Press the tofu and cut into 2cm cubes, then heat the oil in a frying pan over medium-high heat and fry for 6 minutes, turning occasionally, until golden.
Approx. 6 minutes
4
Whisk together the lime juice, soy sauce, palm sugar and garlic in a large mixing bowl to make the dressing.
Approx. 3 minutes
5
Add the noodles, warm tofu, celery, cherry tomatoes, shallots and chillies to the bowl and toss well to coat.
Approx. 3 minutes
6
Scatter over the spring onions and coriander and serve immediately while still warm.
Approx. 2 minutes
