Crispy Tofu salad with lime dressing

I love crispy tofu!

I make it all the time for stir fries or with a simple vegetable accompaniment. With this recipe I love the combination of crispy tofu, simple salad and the flavoursome lime dressing 

Ingredients

(for serving 2 people)

For the crispy tofu and salad:

• 150g thin rice noodles
• 1 tablespoon peanut oil, canola oil or rice bran oil
• 1/2 c flour (ideally brown rice flour)
• 1 inch fresh ginger, finely minced or grated
• Salt and pepper for seasoning
• 100g firm tofu, sliced and blotted dry with paper towels
• 1 small or 1/2 large red bell pepper, cut in 2-inch-long julienne
• 2 tablespoons minced chives
• 1/4 cup minced cilantro (coriander)
• 4 cups slivered romaine lettuce leaves
• 50g dry-roasted peanuts

For the dressing:

• 1/4 cup fresh lime juice
• 2 tablespoons seasoned rice vinegar
• Salt to taste
• 1 small garlic clove, puréed
• 1/3 cup unrefined expeller-pressed or roasted peanut oil
• 2 tablespoons grapeseed oil
• 1/2 teaspoon Asian hot pepper oil

Method

1. Place the rice threads in a large bowl and cover with hot water. Let sit for 20 minutes while you prepare the other ingredients.
2. Mix together the flour, ginger, salt and pepper in a shallow bowl.
3. Cut tofu into long thin sticks (about 1 finger thick) and lightly coat in the flour mixture.
4. Heat a medium skillet over medium-high heat for 2 minutes and add 1 tablespoon peanut oil, canola oil or rice bran oil. When the oil is hot, add the tofu and sauté on both sides until golden brown. Remove from the heat and allow to cool.
5. Bring a medium pot of water to a boil. Add salt to taste if desired. Drain the noodles and add to the boiling water. Boil 1 minute, then drain, rinse briefly with cold water, and using a scissors, cut into manageable lengths. Transfer to a salad bowl and add the tofu, red pepper, chives, cilantro, lettuce and half the peanuts.
6. Whisk together all of the dressing ingredients in a small bowl or measuring cup. Pour over the noodles and toss together. Sprinkle the remaining peanuts over the top and serve.