Vegan Sweet & Sour Noodle Salad
What you’ll need
Ingredients
- 3 Tbsp. vegetable oil (for stir-frying)
- 1 (12 oz.) pack firm tofu, cut in 1-inch cubes
- 12 oz. rice noodles, cooked and cooled
- 3 cups bean sprouts, rinsed and dried
- 1/2 cup fresh basil, roughly chopped
- 1 Tbsp. sesame seeds
- 3 green onions, sliced
Seasoning
- 1 cup Lee Kum Kee Sweet & Sour Sauce
- 3 tsp. Lee Kum Kee Pure Sesame Oil
- (optional) Lee Kum Kee Chiu Chow Style Chili Oil (Vegan)
Made with
Lee Kum Kee products
How to make it
Warm a wok or large frying pan over high heat. Add 2 Tbsp. vegetable oil and swirl around, add the tofu and stir fry until lightly browned, about 2 minutes. Remove from heat and transfer to a clean bowl. Set aside.
Return wok/pan to heat and add remaining 1 Tbsp. vegetable oil and add Lee Kum Kee Sweet & Sour Sauce and tofu, and stir fry until tofu is evenly coated.
Place cooked noodled on serving bowl and toss with sauce and tofu.
Top with bean sprouts, basil, sesame seeds, green onions and a drizzle of Lee Kum Kee Pure Sesame Oil.
Refrigerate if not serving immediately.
Optional: Heat things up and top with Lee Kum Kee Chiu Chow Style Chili Oil (Vegan).
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