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1. Press the tofu between paper towels or a clean kitchen towel with a weight on top until excess moisture is removed, then cut it into thin strips.
350 g extra-firm tofu
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2. Heat a nonstick pan over medium heat, add the neutral oil, then pan-fry the tofu strips until golden and lightly crisp on all sides. Season with a pinch of salt and black pepper, remove from the pan, and let cool completely.
1 tbsp neutral oil,
0.5 tsp salt,
0.2 tsp black pepper
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3. Drain and rinse the konjac noodles thoroughly under cold running water, then boil them in plain water for a few minutes to remove any odor. Drain well, rinse again under cold water, and pat dry slightly; transfer to a large mixing bowl and chill in the fridge while preparing the vegetables and dressing.
400 g konjac noodles
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4. Julienne the carrot, red bell pepper, and cucumber. Finely shred the red cabbage. Thinly slice the green onion. Roughly chop the cilantro and mint leaves.
2 piece carrot,
1 piece red bell pepper,
0.5 piece cucumber,
1 cup red cabbage,
3 piece green onion,
0.5 cup fresh cilantro,
0.2 cup fresh mint
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5. In a bowl, whisk together the tamarind paste, juice from the limes, gluten-free soy sauce, toasted sesame oil, rice vinegar, granulated sweetener, finely grated garlic, finely grated ginger, and chili flakes until smooth and well combined. Adjust seasoning to taste with a little extra soy sauce or sweetener if needed.
2 piece lime,
2 tbsp tamarind paste,
3 tbsp soy sauce (gluten-free tamari),
1.5 tbsp toasted sesame oil,
1.5 tbsp granulated erythritol or other granular sweetener,
1 tbsp rice vinegar,
2 clove garlic,
1 tbsp fresh ginger,
0.5 tsp chili flakes
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6. Add the chilled konjac noodles, prepared vegetables, and cooled tofu strips to the large mixing bowl. Pour the tamarind-sesame dressing over and toss thoroughly until everything is evenly coated.
400 g konjac noodles,
350 g extra-firm tofu,
2 piece carrot,
1 piece red bell pepper,
0.5 piece cucumber,
1 cup red cabbage,
3 piece green onion,
0.5 cup fresh cilantro,
0.2 cup fresh mint
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7. Transfer the salad to serving bowls or a platter. Sprinkle with chopped roasted peanuts and sesame seeds, garnish with extra cilantro or lime wedges if desired, and serve chilled or at cool room temperature.
0.5 cup fresh cilantro,
0.3 cup roasted salted peanuts,
2 piece lime,
1 tbsp white sesame seeds
