I love Asian food. Chinese, Thai, Japanese, Malaysian, Indonesian, Vietnamese, Yum Cha – I really don’t discriminate. The funny thing is, aside from stir-fries we rarely venture into cooking Asian food at home. Eating Asian food at home? Now that’s a different story but actually cooking it? Not so much. When Natvia asked me to try out this recipe, I was excited to chart undiscovered cooking territory and casually throw in one of my favourite phrases “Asian Fusion” into a post - now who doesn’t love that phrase?!
Ingredients
100g rice vermicelli noodles
1 tablespoon coconut oil
350g Tofu
1 long red chilli, de-seeded, finely chopped
3 spring onions, thinly sliced
2 tablespoon bragg or soya sauce
2 tablespoon lime juice
1 tablespoon Natvia
½ cup mint leaves, roughly chopped
Serving
⅓ cup mint leaves, to serve
⅓ cup coriander leaves, to serve
⅓ cup roasted salted peanuts, finely chopped
1 iceberg lettuce, leaves removed
Steps
Place noodles into a large heatproof bowl. Cover with boiling water and stand for 5 mins or until soft and transparent. Drain and roughly chop with scissors.
Heat oil in a frying pan over medium heat. Add tofu and cook for 8 mins or until golden. Add the chilli and spring onion. Stir until well combined.
Combine bragg, lime juice and Natvia in a jug and add to frying pan. Stir through mint leaves.
Place lettuce cups on serving plates and spoon noodles, tofu and herbs into the cups. Top with fresh mint, coriander leaves and peanuts.
Questions: What is your favourite Asian? Or Asian Fusion (twice in one post, woo hoo!) dish?
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