VALLI LITTLE'S ROLLED RICE NOODLES WITH CRISPY CHILLI TOFU

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.

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
• 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.