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Smoked tofu noodle salad
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200g pack Clearspring Soba Noodles
2 tbsp toasted sesame oil
200g pack Taifun Smoked Tofu With Almonds & Sesame Seeds, cut into 24 pieces
3 tbsp rice vinegar
1 clove garlic, crushed
1 lime, finely grated zest and ½ the juice
1 red chilli, finely chopped
200g sugar snap peas, halved lengthways
1 bunch salad onions, shredded
1 ripe mango, peeled and sliced
1. Bring a large pan of water to the boil, then add the noodles. Return to a simmer then cook for 3 minutes. Drain and rinse gently with plenty of cold water, then drain and toss with 1 tsp sesame oil.
2. Heat 1 tsp of the sesame oil in a non-stick frying pan over a high heat. Cook the tofu cubes for 3 minutes. Meanwhile, whisk the remaining sesame oil with the vinegar, garlic, lime zest and juice and chilli. Season.
3. Add the sugar snap peas to the pan and cook for a further minute to heat through. Toss with the cold noodles, dressing, salad onions and mango to serve.
Typical values per serving:
One of your five a day
This recipe was first published in July 2017.