Noodle Salad with Tofu

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Step 1

Press and drain Tofu for 15 minutes

Step 2

Meanwhile, place potatoes in a large saucepan and fill with water. Cover and bring to a boil over high heat. Reduce heat to a simmer and cook until the potatoes are tender when pierced with a fork, 5 to 8 minutes. Transfer the potatoes to a colander.

Step 3

Return the water to a boil and cook noodles, until just tender. drain well and rinse under cold water. Transfer to a bowl and drizzle with two tablespoons of oil, tossing to coat

Step 4

Cut the pressed tofu into 0.5 in cubes

Step 5

Heat 1 tbsp oil in a large cast iron skillet over medium high heat until shimmering. Add the tofu in a single layer. Cook without stirring until starting to Brown on the bottom, 2 to 3 minutes. Stir and continue cooking, stirring frequently until Brown and all sides, 6 to 8 minutes more. Transfer to the bowl with the noodles

Step 6

Soak scallions in cold water and a small bowl for 5 minutes. Drain and add the noodles along with the potatoes, cabbage, cilantro and crushed red pepper and mix well

Step 7

Soak Tamarind in hot water for 5 minutes, using a spoon to break up the pulp.

Step 8

Pour through a fine mesh strainer into a bowl, pushing on the solids and scraping the bottom of the strainer to extract as much Tamarind as possible.

Step 9

Whisk oil, garlic, ginger, lime juice, salt, sugar and turmeric into The Tamarind water. Pour the dressing over the salad and toss to coat.

Step 10

Top with shallots and sprinkle with chickpea flour