Instructions
Follow the steps and taste along the way.
Prepare the tofu, vegetables, and dressing
Pat the tofu dry, wrap it in a clean dish towel, and weigh it down for 10 minutes. Cut the cucumber into thin strips, the carrot and cabbage into fine ribbons, and the spring onion into rings. Mix the lime juice, soy sauce, maple syrup, sesame oil, water, finely grated ginger, and pressed garlic with the chili flakes.
Cook the noodles and edamame
Place the rice vermicelli in a pot of boiling water and cook for 4 minutes, then drain and briefly rinse with cold water. Cook the edamame in a separate pot of boiling water for 4 minutes, then drain and leave to drain well.
Pan-fry the tofu until crispy
Cut the tofu into cubes about 2 cm across and coat them in cornstarch. Heat the rapeseed oil in a pan over medium-high heat. Fry the tofu for 8–10 minutes, turning it regularly, until golden on all sides and crispy on the outside.
Toss the salad
Put the drained noodles and edamame in a large bowl, then add the cucumber, carrot, red cabbage, and spring onion. Stir the dressing once more, pour it into the bowl, and toss everything together thoroughly but gently. Taste; the soy sauce adds saltiness, while the lime should make the dressing pleasantly refreshing.
Finish and serve
Divide the salad among three bowls. Top with the still-warm crispy tofu and sprinkle with chopped cilantro and sesame seeds. Serve immediately, while the tofu is still crispy and the vegetables are fresh.
