Spicy Malaysian Tofu Salad with Rice Noodles

Ingredients

• about 450 g Firm tofu
• about 225 g Rice noodles
• 2 medium Carrot
• 1 cup Bean sprouts
• 4 stalks Green onions
• 0.25 cup Peanut butter
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Sriracha
• 1 tsp Ginger
• 2 cloves Garlic
• 1 tsp Sesame oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g firm tofu on a clean kitchen towel or several layers of paper towels. Cover the tofu with another clean kitchen towel or paper towels, then place a heavy, flat object (like a cutting board) on top, weighted down with cans or books, to press out excess water for at least 15 minutes. After pressing, cut the about 450 g tofu into 2.54 cm cubes.
2. 2Preheat your oven to about 205°C (200°C). Arrange the about 450 g tofu cubes in a single layer on a baking sheet. Bake for 25-30 minutes, flipping the tofu cubes halfway through, until they are golden brown and crispy on all sides. Remove from the oven and set aside.
3. 3Bring a large pot of water to a rolling boil over high heat. Add the about 225 g rice noodles to the boiling water and cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still have a slight chew. Immediately drain the noodles in a colander and rinse them thoroughly with cool water to stop the cooking process and prevent sticking. Set the drained noodles aside.
4. 4Shred the 2 medium carrots using a box grater or food processor. Thinly slice the 4 stalks of green onions, including both the white and green parts.
5. 5In a large serving bowl, combine the cooked about 225 g rice noodles, the crispy about 450 g tofu, the shredded 2 medium carrots, the 1 cup bean sprouts, and the sliced 4 stalks of green onions.
6. 6In a separate small bowl, mince the 2 cloves of garlic and grate the 1 tsp of ginger. Add the minced garlic, grated ginger, 0.25 cup peanut butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sriracha, and 1 tsp sesame oil to the bowl. Whisk all ingredients together until the sauce is completely smooth and well combined.
7. 7Pour the prepared spicy peanut sauce over the combined ingredients in the large serving bowl. Gently toss everything together until the noodles, tofu, and vegetables are evenly coated with the sauce. Serve the Spicy Malaysian Tofu Salad immediately.

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