Popiah bowl with jicama, tofu, egg and peanuts

Ingredients

For 1 serving

• Jicama150 g
• Carrots60 g
• Tofu100 g
• Eggs1
• Bean sprouts50 g
• Lettuce50 g
• Peanuts15 g
• Hoisin sauce1 tablespoon
• Garlic1 clove
• Peanut oil2 teaspoons
• White rice40 g
• Saltto taste

Contains: gluten, nuts, eggs, soy,

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile peel the jicama and carrots and cut into julienne; chop the garlic. Heat half the groundnut oil in a frying pan over medium heat and stir-fry the jicama and carrots with the garlic for 6 minutes, until tender but still crunchy; set aside.
3. Drain and pat dry the tofu and cut into batons; in the same pan with the remaining oil fry it over medium-high heat for 5 minutes, turning, until golden; lift it out.
4. Beat the egg and cook it in the pan as a thin omelette, 1–2 minutes per side, until set; roll it up and cut into strips.
5. Blanch the bean sprouts for 1 minute in boiling water and drain; wash and tear the lettuce and chop the peanuts.
6. Assemble the bowl with lettuce, rice, vegetables, tofu, omelette and peanuts and finish with a drizzle of hoisin sauce.