Julienne Vegetable Salad

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Ingredients:

  • Vegetable Oil – 4 tblsp
  • Tofu with Herbs – 225 gms, cubed
  • Red Onion  1, sliced
  • Scallions – , cut into 5 cm length sticks
  • Garlic – 1 clove, chopped
  • Carrots – 2, cut into short sticks
  • Green Beans – 125 gms, trimmed
  • Yellow Bell Pepper – 1, seeded and cut into strips
  • Broccoli – 125 gms, cut into florets
  • Zucchini – 1, large, cut into short sticks
  • Bean Sprouts – 1/2 cup
  • Red Curry Paste – 2 tblsp
  • Thai Soy Sauce – 4 tblsp
  • Rice Wine Vinegar – 1 tblsp
  • Jaggery – 1 tsp
  • Basil Leaves – few, plus extra to garnish
  • Rice Vermicelli Noodles – 350 gms

Method:

  1. Heat the oil in a large pan and cook the tofu cubes for 3 to 4 minutes, until browned on all sides.
  2. Lift out of the oil and drain on paper towels.
  3. Add the onions, garlic and carrots to the hot oil.
  4. Cook for 1 to 2 minutes before adding the rest of the vegetables, except for the bean sprouts.
  5. Stir-fry for 2 to 3 minutes.
  6. Add the bean sprouts, then stir in the curry paste, soy sauce, vinegar, sugar and basil leaves.
  7. Cook for 30 seconds.
  8. Soak the noodles in boiling water for 2 to 3 minutes or until tender and drain well.
  9. Pile the vegetables onto the noodles.
  10. Serve topped with the tofu cubes.
  11. Garnish with extra basil if desired.

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