After cooking for 1-2 minutes, turn off the heat and add the cooked noodles. Stir to emulsify and slowly bring the sauce to a boil. Note: Let After frying the tofu, let the oil cool down slightly so the soy sauces won’t burn immediately. Once the tofu slices are golden-brown on both sides, remove them from the pan, and add soy sauces and sugar. Cook the noodles according to packaged instructions. When the tofu is almost done frying, start boiling the noodles. Fry the tofu slices until both sides are lightly golden-brown, around 5 minutes. In a non-stick pan (I usually just pour out excess oil and use the same pan), heat up the prepared shallot-infused oil on medium-high heat (this seems like a lot of oil, but it’s for the noodle sauce as well). Slice tofu into ~1 cm thick rectangular slices. Press tofu with a tofu press or a heavy object for at least 15 minutes, draining excess liquid. Strain & drain the shallots, and set aside both the shallots and the shallot-infused oil. Once they begin to brown, they can turn too dark very fast. Note: especially keep an eye on the shallots after around 5 minutes. Once oil is shimmering, place sliced shallots in and fry until golden brown, around 7 minutes. While oil is heating, peel and slice shallots into very thin strips. Heat up vegetable oil in a non-stick pan on medium heat. These ingredients do not stand up well to freezing. This way, you have the option of reheating the tofu in an oven or air fryer for serving. If you plan on having leftovers, you can add the tofu for serving and refrigerate any remaining in a separate container. Refrigerate any remaining vermicelli salad in an airtight container for up to 4 days. This is a significant time saver, especially if you are making large quantities of noodle salad for meal prep. The quickest way to shred the carrots and cabbage is using a food processor. You might also enjoy this Protein-Packed Quinoa & Kale Salad on my website! Visit my Vegan Salads Recipes page for more quick and easy salad dinner ideas.
#Tofu noodles free#
White pepper - adds a mild peppery bite without black flecks, but feel free to use black pepper instead.Chili oil does not have the same nuanced, umami-rich flavor, but it works perfectly well. Chili oil - Use chili oil instead of chili crisp.Noodles - substitute the vermicelli noodles with other rice or buckwheat noodles.Nuts & seeds - use you choice of chopped nuts or seeds in place of the peanuts.Bell pepper - add thinly sliced yellow, red, or orange bell pepper in place of some or all of the cabbage or carrots.Garnish with more cilantro, and chopped peanuts for serving as desired. Mix the noodle salad until the ingredients are fully incorporated before folding in the tofu cubes. Add the carrots, cabbage, peanuts, cilantro, and the dressing to a large bowl. Alternatively, mix the ingredients in a medium bowl. Press the garlic clove into the jar using a garlic press, or grate with a microplane. Rehydrate the noodles in boiling hot water according to the directions on the packet.Īdd the dressing ingredients to a medium jar with a lid.
Ingredients for making Crispy Air Fryer Tofu. However, they can be used interchangeably for ease if you already have chili oil on hand. What differentiates chili crisp from chili oil is its higher ratio of chili bits to oil. It is an infused oil condiment that contains crunchy bits of pepper, onions, garlic, and other aromatics. Chili crisp (chili oil sauce) is a spicy condiment that is very versatile.Pantry-friendly ingredients for the salad dressing. Carrots and green cabbage are budget-friendly, nutrient loaded, and delectable with the Asian-inspired dressing.Chopped roasted peanuts add a welcomed crunch, as well as protein, fiber, and heart healthy fats.Use brown rice noodles for more fiber and nutrients.
Simply rehydrate them in boiled water from your kettle for a few minutes and you're all set! Plus, this is a no-pot meal! Vermicelli noodles do not require cooking. This RECIPE Make this high-protein salad ahead of time for a quick and healthy dinner.Ĭrispy air fried tofu, paired with crunchy veggies in a tangy dressing, is nothing short of delicious.
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