Crispy tofu noodle salad

#vegan

Serves 2.

Contents

• 200g tofu, pressed and dried, sliced into long pieces, covered (or ideally marinated overnight) in the following marinade (you can reuse the marinade for the dressing)
  • 20g laoganma
  • 20g soy sauce
• 300g fresh wombok cabbage leaves, thinly shredded
• 1 spring onion stalk, roughly sliced
• 1 carrot, juliened
• 0.5 red onion, thinly sliced
• Crispy noodles to taste (lots)
• 1/2 cucumber

Dressing for two main sized bowls

• 20g laoganma
• 32g (2 tbl) light soy sauce
• 48g (3 tbl) rice vinegar
• 28g (2 tbl) sesame oil
• 40g (4 tbl) olive oil
• 18g honey (with wax)
• 30g tofu, pressed (to serve as emulsifier)
  Blend that shit babyy!!