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    Grapefruit & tofu noodle salad

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    Grapefruit & tofu noodle salad

    By Chetna Makan

    • Vegan
    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes

    Serves: 2


    100g vermicelli rice noodles
    1 tsp sesame oil
    1 tbsp groundnut oil
    ½ x 280g pack fresh tofu, cut into bitesized cubes
    1 Florida pink grapefruit
    2 tsp tamari
    1 red chilli, finely chopped
    1 clove garlic, finely chopped
    10g fresh root ginger, finely grated
    1 tsp sugar
    ½ x 25g pack fresh coriander, leaves only, finely chopped, plus extra leaves to serve
    1 carrot, grated
    50g roasted peanuts, crushed in a pestle and mortar


    1 Soak the noodles according to pack instructions, then drain and drizzle over the sesame oil. Mix well and set aside to cool. Meanwhile, heat the groundnut oil in a frying pan. Season the tofu, then cook for 2 minutes on each side, until lightly coloured. Tip onto a plate to cool.

    2 Peel the grapefruit and divide it into segments over a large bowl to catch the juices. Cut the segments into small pieces and drop into the bowl. Add the tamari, chilli, garlic, ginger and sugar. Season, then whisk to combine.

    3 When ready to serve, add the noodles and tofu to the grapefruit bowl, along with the remaining ingredients. Toss to combine, then serve immediately scattered with some extra coriander leaves.


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