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Tofu noodle salad
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2 tbsp Chinese rice wine vinegar
1 tsp caster sugar
1 red chilli, deseeded and finely chopped
100g flat rice noodles
1 carrot, julienned
1 courgette, julienned
1 tbsp toasted sesame oil
160g Cauldron Organic Marinated Tofu
10g Thai basil, leaves only, shredded
1. Put the vinegar, sugar and 1 tbsp water in a small saucepan and dissolve the sugar over a low heat, then bring to the boil and pour over the chilli in a small bowl.
2. Meanwhile, put the noodles in a medium bowl. Boil a kettle and pour over the noodles. Leave to sit for 10 minutes, then drain in a colander and run under cold water. Return to the bowl and add the carrot and courgette.
3. Heat half the sesame oil in a frying pan over a medium heat. Add the tofu pieces and fry for 5 minutes until golden. Add the remaining oil to the chilli and vinegar and combine, then add to the noodles with most of the basil. Season. Divide everything between two bowls and scatter over the fried tofu and remaining basil before serving.
Cook’s tip We sell many different types of noodle, so make this recipe with whichever you have in the cupboard. Try fine rice noodles or egg, wholewheat or soba noodles instead – just check individual pack instructions for preparation guidelines and timings.
Typical values per serving:
1 of your 5 a day; source of fibre.
This recipe was first published in August 2020.
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