Rainbow Sesame-Peanut Noodle Jar Salad with Crispy Tofu

Method

1. Wrap the tofu in kitchen paper and press it under a plate for 10 minutes, then cut into 2 cm cubes and toss with the cornstarch. Heat the oil in a 24 cm non-stick pan over medium-high heat and fry the tofu for 7 min, turning it every minute or so, until crisp and golden on all sides. Do not crowd the pan, or the tofu steams instead of crisping. Drain on paper and leave to cool.

   Add in this stepFirm tofu 200 gCornstarch 2 tspVegetable oil 1½ tbsp

   medium-high heat

2. Bring 2 L of water to a boil over high heat and cook the noodles for 4 min, until tender. Rinse under cold water until completely cold, drain very well and toss with the sesame oil.

   Add in this stepDried thin wheat noodles 120 gToasted sesame oil 2 tsp

   high heat

3. Whisk the peanut butter, sesame paste, soy sauce, vinegar, honey, lime juice, ginger and chili oil in a bowl, adding the warm water little by little until smooth and pourable like thick cream.

   Add in this stepSmooth peanut butter 2 tbspChinese sesame paste (or tahini) 2 tspSoy sauce 4 tspRice vinegar 2 tspHoney 2 tspLime (juice) 1Grated ginger 1 tspChili oil 1 tspWarm water 2 tbsp

4. Cut the carrot and cucumber into thin matchsticks, slice the red cabbage as finely as you can and roughly chop the coriander. Pat everything dry: water at the bottom of the jar makes the salad soggy.

   Add in this stepCarrot 1Red cabbage 100 gCucumber 1Coriander leaves 5 g

5. Layer each 500 ml ×2 jar in this order: dressing at the bottom, then cucumber, carrot, red cabbage, noodles, tofu, and finally the coriander and peanuts on top. The hard vegetables keep the dressing away from the noodles.

   Add in this stepRoasted peanuts, crushed 2 tbsp

6. Close the lids and refrigerate. To serve, shake the jar hard or tip it into a bowl and toss until everything is coated. Eat within 2 days; if you like the tofu extra crisp, add it just before eating.