Main Asian

Valli Little's rolled rice noodles with crispy chilli tofu

Name: Valli Little's rolled rice noodles with crispy chilli tofu
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: /asian
Ingredients: 100ml sunflower oil; 400g banh cuon rolled rice noodles (from Asian grocers), cut into 6cm lengths; 1/2 tsp dried chilli flakes; 2 tsp sea salt flakes; 40.00 ml each rice flour, self-raising flour; 250g very firm tofu, crumbled; 1 bunch broccolini, blanched, halved lengthways; 160g pea; 50g shallot; Chopped pickled red chillies (from Asian grocers), to serve; 40.00 ml each soy sauce, rice vinegar; 20.00 ml each sesame oil, peanut oil; 1 tsp caster sugar; 2 tsp grated ginger; 1 garlic clove, crushed

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10m

Rolled rice noodles with crispy chilli tofu

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by Valli Little

delicious. team

Mar 01, 2016

Nothing better epitomises Asian cuisine like a spicy dish packed full of crunch and flavour. These rolled rice noodles with crispy chilli tofu are exactly that.

100ml sunflower oil
400g banh cuon rolled rice noodles (from Asian grocers), cut into 6cm lengths
1/2 tsp dried chilli flakes
2 tsp sea salt flakes
2 tbs each rice flour and self-raising flour
250g very firm tofu, crumbled
1 bunch broccolini, blanched, halved lengthways
1 cup (160g) peas, blanched
1/2 cup (50g) fried Asian shallots
Chopped pickled red chillies (from Asian grocers), to serve

Sesame dressing

2 tbs each soy sauce and rice vinegar
1 tbs each sesame oil and peanut oil
1 tsp caster sugar
2 tsp grated ginger
1 garlic clove, crushed

Method

1.

Heat 2 tbs sunflower oil in a frypan over medium-high heat. Cook rolled rice rolls for 3-4 minutes on one side until slightly golden and crisp. Turn, then add 1/4 cup (60ml) water to pan and immediately cover with a lid. Cook for 2 minutes or until tender. Remove noodles from pan and set aside to cool completely.
2.

To make crispy tofu, using a mortar and pestle, crush chilli flakes, then combine with salt flakes. Combine the flours in a separate bowl and season with salt. Add tofu and toss to coat, then discard excess flour. Heat remaining 1/4 cup (60ml) oil in a frypan over medium-high heat. Add tofu and cook, stirring, for 4 minutes or until golden and crisp. Drain on paper towel, then toss in chilli salt.
3.

For the dressing, place all ingredients and 2 tbs water in a bowl. Stir to combine.
4.

Divide the noodle rolls among plates and drizzle over sauce. Top with crispy chilli tofu, broccolini, peas, fried Asian shallots and pickled chilli to serve.