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Black pepper tofu

Name: Black pepper tofu
Cook time: 25 min
Yield: 1
Cuisine: East Asia

with vermicelli salad and toasted cashews

Ready in around 25 mins

RECIPE FACT:

Black pepper is native to the Malabar Coast of India and is now cultivated in various tropical regions. It is currently the most used spice in the world.

Nutritional Info:

Energy: 2,534kJ (606kcal)
Protein: 24g
Carbohydate: 106g
Sugars: 29g
Fat, total:8g
Saturated:1g
Sodium:1,606mg
Contains:Cashews, Gluten, Soy, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO COOK THE VERMICELLI NOODLES:
Place the vermicelli noodles into a heat-proof bowl and cover with boiling water from the kettle. Leave to soak for 5-6 mins. Drain into a colander, rinse with cold water and cut the noodle bunch a couple of times through the middle with kitchen scissors. Allow to drain well then place into a serving bowl.
2. TO PREPARE THE VERMICELLI SALAD:
Pick the mint leaves from their stalks and set aside. Peel the carrot and using half, make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Place the carrot ribbons, baby cos leaves and mung beans into the serving bowl with the noodles. Just before serving, pour in the soy dressing, season with salt and pepper and toss to combine.
3. TO COOK THE TOFU:
Place the cornflour onto a plate and season with salt. Remove the tofu from its packaging and pat dry with a paper towel. Using half the tofu, cut into 2 cm cubes and coat well in the cornflour. Place a non-stick frying pan over a medium-high heat with a generous pour of oil. Once hot, add the tofu and cook for 4-5 mins or until golden on all sides. Pour in the black pepper sauce and cook for 30-60 secs, until the sauce has reduced slightly.
TO SERVE:
Spoon the vermicelli noodle salad into a bowl and top with black pepper tofu. Sprinkle over mint leaves and roasted cashews. Mix together to eat.