Rice noodle salad with vegetables

Recipe for making a salad of rice noodles, fried tofu, cucumber, bell pepper, green onions, cilantro and dressing with ginger, garlic, soy sauce, peanut butter and rice vinegar.

Ingredients

• Tofu - 450 Grams
• Salt - To taste
• Rice noodles - 240 Grams
• Fresh ginger - 1/2 Piece
• Garlic - 4 Cloves
• Soy sauce - 3 tbsp. spoons
• Brown Sugar - 2 Teaspoons
• Rice vinegar - 3 Tbsp. spoons
• Sesame oil - 1 tbsp. the spoon
• Chili Garlic Sauce - To taste (optional)
• Medium cucumber - 1 Piece
• Red bell pepper - 1 Piece
• Green Onions - 2 Pieces (only green parts)

Directions

1. Heat olive oil in a medium skillet over medium heat. Slice the tofu lengthwise into 1 cm thick pieces and pat dry on a kitchen towel. Place the tofu in a skillet with butter and fry for 4-6 minutes, until the bottom of the tofu is browned. Turn the tofu over and fry on the other side until brown. Place the tofu on a cutting board and cut into small cubes.
2. In a large saucepan, bring water to a boil. Add a large pinch of salt and rice noodles. Cook until tender, according to the instructions on the package. Drain and rinse the rice noodles.
3. Peel and chop the ginger. Chop the garlic finely. Chop cucumber, bell pepper, green onion and cilantro. In a large bowl, stir in peanut butter, soy sauce, ginger, garlic, sugar, rice vinegar, sesame oil, warm water, and garlic chili sauce (if used) until smooth.
4. Put the tofu in the cooked sauce, add the cucumber, bell pepper, some green onions and cilantro, stir. Sprinkle the remaining green onions over the salad and serve.