Nutritious Sriracha Tofu Noodle Salad

Nutrition per serve

Ingredients

• 1bunch lemongrass
• 150g red cabbage
• 2pcs carrot
• 1pcs granny smith apple
• 1pcs lime
• 50g sriracha chilli sauce
• 20g cornflour
• 200g peanut satay tofu
• 150g vermicelli noodles
• 1bunch mint
• 10ml honey
• 1pcs vegetable oil spray
• 15ml olive oil
• 10ml soy sauce

Method

1. Step 1 — Prep ingredients
   Trim the end of the lemongrass stem, cut off the dry woody section at the top, then peel off 2-3 tough outer layers. Finely chop the pale, tender part of the stem. Thinly slice the cabbage with a sharp knife or mandoline. Shred the carrots using a julienne peeler or coarsely grate with a box grater. Thinly slice the apple.
2. Step 2 — Make sriracha lime sauce
   Finely grate the zest of half the lime, then juice the lime. Combine the sriracha sauce (sriracha is a hot chilli sauce; if you prefer less heat, reduce to taste), 2 tsp lime juice and 2 tsp honey in a bowl and season with salt and pepper. Preheat the air fryer to 200C (see cooking tip). Bring a medium saucepan of water to the boil for the noodles.
3. Step 3 — Air-fry tofu
   Put the cornflour in a large bowl. Cut the tofu into 2cm cubes. Dust the tofu with the cornflour and shake off the excess. Generously spray the tofu with oil and put in the air-fryer basket. Air-fry the tofu, shaking the basket halfway, for 10-12 mins until golden and crisp. Drizzle the sriracha lime sauce over the tofu. Air-fry for a further 1-2 mins until caramelised.
4. Step 4 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 7-8 mins until tender. Drain, then rinse under cold water to prevent the noodles from sticking.
5. Step 5 — Toss noodle salad
   Combine the lime zest, half the lemongrass*, 2 tsp lime juice, 1 tbs olive oil and 2 tsp soy sauce in a large bowl. Add the noodles, cabbage, carrot and apple and toss to combine. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Pick the mint leaves, discarding the stems. Divide the noodle salad and tofu among bowls. Scatter with the mint leaves to serve.

Allergens

Soy, Sulphites, Gluten, Peanut, Wheat