• 140 gbaby potatoes, peeled and quartered
• 140 gfirm tofu, cut into cubes
• 0,75 cupcanola oil
• 0,5 cupthinly sliced yellow onion
• 0,25 cupthinly sliced garlic
• 3 pieceswonton wrappers, cut into strips
• 340 gdried Chinese wheat noodles, or 1 lb fresh wonton noodles
• 0,5 cuphot water
• 28 gtamarind pulp
• 2 tbspsriracha
• 1 tbspminced garlic
• 1 tbspminced ginger
• 0,5 tspsalt
• 0,25 tspsugar
• 1 portionhalf an English cucumber, thinly sliced
• 0,5 cupthinly sliced red onion
• 2 cupsshredded green cabbage
• 1 cupfresh cilantro, coarsely chopped
• 3 tbspfried split peas or beans
• 2 tbsptoasted chickpea flour
• 2 tbsplime juice
• 1/8 to 1/4 tspcrushed red pepper flakes

Préparation

1. 1Cover the potatoes with water in a small pot, bring to a boil, and cook over medium-low heat for 15 to 20 minutes, until tender. Drain thoroughly.
2. 2Press the tofu between layers of paper towel. Heat the oil in a wok, then fry the onion for about 8 minutes until evenly golden and crisp. Drain and reserve 1 tablespoon of the fragrant frying oil.
3. 3In the same oil, fry the sliced garlic for about 3 minutes, the tofu for about 2 minutes, and finally the wonton strips for about 2 minutes. Drain each component separately.
4. 4Cook the noodles in a large pot of boiling water until nearly tender but still slightly firm. Drain, rinse under cold water, and transfer to a large bowl with the potatoes and tofu.
5. 5Soften the tamarind pulp in the hot water and strain. Mix with the sriracha, minced garlic, ginger, salt, and sugar. Pour over the noodles and toss well.
6. 6Add the cucumber, red onion, cabbage, cilantro, fried peas or beans, chickpea flour, lime juice, and chili flakes. Drizzle with the reserved onion oil, toss, and finish with the crisp fried onion, garlic, and wonton strips. Serve at room temperature or chilled.