1 pc tofu (tow kwa), about 140 g (cut into quarters)
3 g sesame oil
3 g garlic (minced)
100 g eggplant (cut to bite-size)
50 g green zucchini (sliced)
50 g cherry tomatoes (halved)
25 g bean sprouts (tails removed)
25 g spring onions (chopped)
0.5 g chilli flakes
3 g soy sauce
70 g rice noodles (thick and flat type)
30 g carrot (julienned)
10 g peanut (roasted and crushed)
5 g lime (cut into wedges)
1 g thai basil (chiffonade)
10 g tamarind paste
20 g soy sauce
30 g honey
1 g chilli flakes
8 g garlic (minced)
5 g lime juice
Bring a pot of water to boil.
Blanch the rice noodles in the boiling water and turn off heat.
Soak until tender, about 2-3 minutes
Drain and transfer into cold water to stop the cooking process.
Drain and set aside
Heat up sesame oil in a pan, toss in garlic and tofu and cook for 1-2 mins.
Add in the remaining ingredients (eggplant, zucchini, bean sprouts, cherry tomatoes spring onions, 0.5g chilli flakes and 3g soy sauce) and half of the tamarind marinade.
Cover and cook till vegetables are softened.
Add in the drained noodles and stir to combine.
Sprinkle julienned carrots and top with crushed peanuts, Thai basil and a lime wedge. Serve with the remaining tamarind sauce on the side.