Save to your scrapbook
Grapefruit & tofu noodle salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
By Chetna Makan
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.
Typical values per serving: