Cold glass noodles with tofu, cucumber and peanut sauce

Ingredients

For 1 serving

• Soy vermicelli60 g
• Tofu130 g
• Cucumber100 g
• Carrots50 g
• Peanut butter15 g
• Soy sauce15 ml
• Rice vinegar1 tablespoon
• Sesame oil4 g
• Spring onions1
• Cayenne pepperto taste

Contains: gluten, nuts, soy, sesame,

In season: June – September

Method

1. Bring a small pan of water to the boil, turn off the heat and soak the glass noodles for about 5 minutes, until soft and translucent; drain and run under cold water.
2. Meanwhile drain the tofu, pat it dry with kitchen paper and cut it into 1.5 cm cubes. Heat the sesame oil in a non-stick pan over medium-high heat and fry the tofu for 6–8 minutes, until golden on all sides.
3. Mix the peanut butter with the soy sauce, rice vinegar, a pinch of chilli powder and hot water, a spoonful at a time, until smooth and pourable.
4. Wash the cucumber and cut it into julienne with the peeled carrot; slice the spring onion into rings.
5. Toss the noodles with the sauce, add the cucumber, carrot and tofu and finish with the spring onion.