Julienne Vegetable Salad

223

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.