Asian Vegan Noodle Salad with Marinated Tofu
Ingredients
- 400 g tofu
- 3 tbsp Japanese soy sauce
- 1 large garlic clove or 2 small
- 1 tbsp fresh ginger
- 0.5 red chili
- 1 tbsp rapeseed oil
- 500 g precooked green lentils
- 0.5 dl Japanese soy sauce
- 0.5 tbsp rapeseed oil
- 0.5 dl mango chutney
- 1 lime, zest and juice
- 1.5 tbsp water
- 1 tbsp rapeseed oil
- 1 pinch salt
- 0.5 dl coriander
- Glass noodles
- Vegan chili mayo
Preparation
I recommend doing steps 1 and 2 and marinating the tofu a few hours before or overnight; the longer the better! Keep the tofu in the fridge.
Press the tofu: wrap it in a kitchen towel or paper towels. Place it on a chopping board or another hard, flat surface. Place another chopping board or plate on top. Balance something heavy on top to squeeze out the moisture. Let it sit for at least 30 minutes.
Cut the tofu into 1 cm thick slices. Chop the garlic, ginger and chili into small pieces. Let the tofu marinate in soy sauce, garlic, ginger, chili and rapeseed oil.
Preheat oven to 225 degrees C.
Blend the lentils with soy sauce and rapeseed oil and let marinate for at least 10 minutes.
Strain off the liquid from the lentils and distribute them on an oven plate. Roast in the oven for around 15 minutes or until crispy. Stir the lentils once halfway through.
Cook the glass noodles according to package instructions.
Mix mango chutney, lime zest and juice, water, salt and oil with a stick blender. Pour the dressing on the glass noodles and add coriander.
Heat oil in a skillet over medium heat. Add the marinated tofu and fry until golden on both sides.
Serve the noodle salad with tofu, crispy lentils, coriander, lime, sea salt and vegan chili mayo.
Enjoy.
