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Grapefruit & tofu noodle salad
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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.
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