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
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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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