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Vermicelli noodle salad with crispy tofu

kept bylaerkin

100g firm tofu
1 teaspoon vegetable oil
1 tablespoon sesame seeds
100g dried vermicelli noodles
1/2 bunch asparagus thinly sliced vertically
1 handful snow peas thinly sliced vertically
1 carrot julienned
1 spring onion thinly sliced diagonally
1/2 red capsicum thinly sliced into sticks
2 tablespoons crushed peanuts

2 tablespoons soy sauce
1 long red chilli finely diced (seeds removed)
2 tablespoons lime juice
1/2 teaspoon honey
1 garlic clove minced
1 teaspoon sesame oil



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