Serves:4
Difficulty:Pretty easy
Kentucky Coated Tofu:
- 450g extra firm tofu, cut 1cm thick
- ¾ cup PomPom Paddock Kentucky Style Crispy Coating
- 1 tablespoon milk of choice
- 1 tablespoon black sesame seeds
- 1 egg
- Cooking oil for frying
Vermicelli Salad:
- 1 pkt Chang's Rice Vermicelli Noodles
- 2 carrots, shredded
- 3 green onions, sliced finely
- 150g snow peas, sliced thinly
- 1 red chilli, sliced
Salad Dressing:
- 3 tablespoons Chang's Soy Sauce
- 2 tablespoons Chang's Original Oyster Sauce
- 2 tablespoons lime juice
- 2 tablespoons Chang's Pure Sesame Oil
- 1 tablespoon rice vinegar
- 3 garlic cloves, minced
- 1 teaspoon caster sugar (fine)
Method:
- Slice the tofu into 1cm thick slices. Arrange on a paper towel and place extra paper towels over the top to drain moisture from the tofu. Allow to sit for 10 minutes. In the meantime, prepare the noodles.
- Cook rice vermicelli noodles according to packet instructions. Drain well. Prepare carrots, snow peas, chilli and green onions. Prepare the salad dressing by adding ingredients to a bowl and whisking well. Set all aside and return to tofu.
- In a bowl whisk the egg and milk. In a second bowl combine the Kentucky Crispy Coating and black sesame seeds.
- Working one piece at a time, dip the tofu in the egg mixture and then the coating. Repeat with remaining pieces.
- Heat the oil in a wide non-stick frying pan (enough oil to cover the bottom of the pan) and cook the tofu for 3 minutes each side or until golden and crispy.
- In a large serving bowl, add the noodles, carrot, snow peas and green onions, chilli and combine well. Pour over the salad dressing and combine until evenly coated.
- Divide Vermicelli Salad between 4 bowls and place tofu over the top. Garnish with coriander leaves and wedges of lime (optional to add slices of cucumber and serve with Chang’s Original Hot Chilli Sauce).
