Twirl your fork around these delicious tofu and egg noodles.
Credit by: KingOfChef
Cut each tofu square in half diagonally. Heat the oil in a large non-stick frying pan over medium-high heat. Add the tofu and cook for 1 minute each side or until slightly crisp and heated through. Transfer to a large plate lined with paper towel. Cover loosely with foil to keep warm.
Meanwhile, bring a saucepan of salted water to the boil. Add noodles and cook for 2 minutes or until tender. Drain. Place in a bowl with cabbage, carrots, green shallots, snow pea sprouts and tofu, and toss to combine.
Whisk the lemon juice and soy sauce in a small jug to combine. Taste and season with pepper. Pour the lemon dressing over the salad and toss to combine well. Divide the salad among serving bowls and serve immediately.
Drink suggestion: Asian beer is the answer here - try Tiger or Asahi.
Leftovers: Use the green shallots in Mediterranean ricotta pies and in stir-fries.
Use the snow pea sprouts in egg and nori rolls and salads.
Use the lemon rind in citrus coconut cakes. Use the soy sauce in egg and nori rolls and stir-fries.