Blue Butterfly Pea Glass Noodles Salad with Chili Lemongrass Tofu – Suncore Foods Inc.

1. In a heat proof bowl, add in the dried vermicelli, blue pea powder, and salt.Pour the boiling hot water over the noodles. Mix. Cover with a plate or heat proof lid. After 2 minutes, mix the noodles to slowly separate them. Leave for 8-10 minutes or until noodles are cooked to your liking. Drain the liquid and leave the noodles to cool.2. In a heat proof bowl, add in the sugar. Pour the water and then mix until the sugar is diluted. Add in the rest of the ingredients and mix well. Feel free to adjust seasoning based on your desired taste.3. Heat oven to 350ºF. I use an oven toaster with temperature settings. Drain excess liquid from the tofu by wrapping in a towel and pressing with a heavy surface. Slice the tofu into squares. Feel free to slice depending on your desired shape. Mix the sauce the ingredient together. Dip each slice of tofu in the marinade. Place the tofu on a lined baking tray. Pour the remaining marinade over the tofu. Leave to baked for 35-40 minutes, flipping tofu halfway through, until tofu is cooked and marinade has been absorbed.4. Assemble bowl by placing the noodles, tofu, veggies, and peanuts. Drizzle the dressing and mix everything together to enjoy!