Instructions
Follow the steps and taste along the way.
Prepare the noodles and ingredients
Pour 1,500 ml of freshly boiled water over the rice noodles and let them soften according to the package instructions, usually for 5 to 7 minutes. Drain and briefly rinse with cold water. Pat the tofu dry and cut it into cubes about 2 cm across. Slice the cabbage into thin strips, cut the carrot into thin matchsticks, and slice the spring onion into rounds. Grate the ginger and finely chop the garlic.
Fry the tofu until crispy
Coat the tofu cubes in cornstarch. Heat 15 ml of oil in a large pan over medium-high heat. Arrange the tofu in a single layer and fry for 8 to 10 minutes, turning it every 2 minutes so it develops a golden crust on all sides. Transfer the fried tofu to a plate.
Mix the lime sauce
In a small bowl, stir together the soy sauce, lime juice, maple syrup, and 60 ml of water. Add the grated ginger and chopped garlic and stir again.
Briefly fry the vegetables
Heat the remaining 15 ml of oil in the same pan. Add the cabbage and carrot and fry for 4 minutes over medium-high heat, stirring regularly. The vegetables should soften only slightly and remain a little crunchy. Stir in three-quarters of the spring onion.
Combine the noodles, tofu, and sauce
Add the drained noodles and prepared sauce to the pan. Toss for 2 to 3 minutes, until the noodles are heated through and evenly coated with the sauce. Return the tofu to the pan and toss gently so it keeps as much of its crust as possible. Divide into four portions and sprinkle with sesame seeds and the remaining spring onion. Serve immediately while the noodles are hot and the tofu is crispy.
