Rice Noodle and Tofu Salad

조리 순서

1. 
   1

   Soak the lettuce in cold water, shake off the water and tear into bite-sized pieces.

2. 
   2

   Julienne the carrot and bell pepper into 4cm lengths and cut the tomato into bite-sized pieces.

3. 
   3

   Cube the tofu, season with salt and pan-fry in olive oil until golden.

4. 
   4

   Add the rice noodles to rapidly boiling water, cook for 2-3 minutes, rinse in cold water and drain in a sieve.

5. 
   5

   Plate the prepared vegetables with the rice noodles and dress just before serving.