‌

Marinated Tofu Noodle Salad

Name: Marinated Tofu Noodle Salad
Cuisine: Thai
Ingredients: 1 block tofu; 1 tbsp peanut or vegetable oil; 2 tsp Pureharvest Tamari (gf soy); 1 tbsp Pureharvest rice malt syrup; 1/4 cup rice vinegar; 3 tbsp lime juice; 2 tbsp coconut aminos; 3 tbsp rice malt syrup; 1/2 stalk fresh lemon grass, finely diced; 1 fresh chilli; 1 garlic clove, diced; 1/4 cup water; 4 nests rice noodles; 1 carrot; 1 cucumber; 1 red pepper; Large handful fresh coriander; Crushed peanuts; Lime wedges

Stir-fryVeganVegetarianMain DishesGluten FreeHealthyWeight-LossDinnersLunchHeart-HealthyDairy-freeGluten-freeThaiSaladBowlHalalTofu

‌

Vegan • Fitness • Recipes

831 recipes

Ingredients

Tofu

1 block tofu
1 tbsp peanut or vegetable oil
2 tsp Pureharvest Tamari (gf soy)
1 tbsp Pureharvest rice malt syrup

Dressing

1/4 cup rice vinegar
3 tbsp lime juice
2 tbsp coconut aminos
3 tbsp rice malt syrup
1/2 stalk fresh lemon grass, finely diced
1 fresh chilli
1 garlic clove, diced
1/4 cup water

Noodle salad

4 nests rice noodles
1 carrot
1 cucumber
1 red pepper
Large handful fresh coriander
Crushed peanuts
Lime wedges

Preparation

Slice the tofu into 1-2 cm thick slices.
Mix together all the ingredients for the marinade and spread over the tofu.
Allow to marinate while you prepare the remaining ingredients.
Cook the rice noodles as per the cooking instructions and set aside.
Finely slice the capsicums, carrot and cucumber.
Combine all the ingredients for the dressing in a small bowl and whisk together until well combined.
Fry the tofu on a hot pan with a little bit of oil for 2-3 minutes on each side or until browned, then remove and set aside.
Divide the noodles up between four bowls.
Portion out the vegetables and fried tofu on top of the noodles.
Spoon over the dressing just before serving and top with a handful of coriander, crushed peanuts and a wedge of lime.