1. First cut the carrot, daikon and cucumber into small stripes.​
2. Mix with water, sugar and vinegar and set aside for at least 4 hours to pickle.
3. Combine all the ingredients for the dressing and mix well, set aside.​
4. Cut the tofu into bitesize cubes and fry in a pan until golden brown using 20g of oil.​
5. Once the tofu is brown, add all remaining ingredients for the tofu and braise on low heat for 5 minutes, until the sauce becomes sticky, set aside.​
6. Place the noodles into a bowl and add 2 spoons of dressing and mix.​
7. Arrange all ingredients as shown in the photo.​
8. Decorate generously with all the ingredients under “Decoration”.​

You can either use the dressing to marinate the cold noodles and all the ingredients, or you can use it simply as a dipping sauce.

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Created by Daniel Schneider, Electrolux Professional.