Thai Tofu & Noodle Salad
PREP 15 MIN•COOK 5 MIN
This zingy noodle salad is ready in less than 20 minutes – eat it warm or as a cold packed office lunch. Want to swap your protein? This recipe also works well with chicken.
DF
EF
GF
NS
VE
V
Number of servings
2
1 tsp sesame oil
200g firm tofu crumbled
4 tsp soy sauce (or tamari if gluten free)
200g rice noodles, fresh or 30g dried rice noodles cooked according to packet directions
4 tbs lime juice
4 tbs water
1 long red chilli finely chopped
1 garlic clove finely grated
200g cherry tomatoes halved
2 Lebanese cucumbers deseeded & sliced diagonally
8 sprigs of fresh mint leaves picked
2 tbs unsalted peanuts roughly chopped
1 lime cut in wedges (optional)
Heat oil in a small non-stick frypan, add tofu and soy sauce and cook for 5 minutes or until edges are crisp.
Add noodles to a bowl and toss with lime juice, water, chilli and garlic to coat. Set aside for 5 minutes or until noodles have softened, tossing regularly.
Add tomatoes, cucumber, mint and tofu and toss to combine.
Transfer to serving bowls, scatter over peanuts and serve with lime wedges.
Energy (kJ)
1450 kJ / 346 cals
Protein
18.6 g
Fat
15.3 g
Sat. Fat
2.2 g
Carbs
26.6 g
Sugar
6.6 g
Fiber
11.5 g
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