Tofu and Vermicelli Noodle Salad

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1pcs carrot
• 150g red cabbage
• 1pcs lime
• 1bunch mint
• 1bunch coriander
• 1pcs bird's eye chilli
• 150g vermicelli noodles
• 200g plain tofu
• 20g roasted peanuts
• 15ml soy sauce
• 23ml neutral-flavoured oil
• 15ml white vinegar
• 10ml honey

Method

1. Step 1 — Prep vegetables
   Bring a medium saucepan of water to the boil for the noodles. Thinly slice the cucumber. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the cabbage using a sharp knife or mandoline.
2. Step 2 — Prep ingredients
   Finely grate the lime zest, then juice. Chop the mint and coriander leaves, discarding the stems. Finely chop the chilli, removing the seeds if less heat is desired (you can omit the chilli if preferred).
3. Step 3 — Cook noodles
   Cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
4. Step 4 — Make dressing
   Meanwhile, put the chilli, lime zest, 1 tbs lime juice, 1 tbs soy sauce, 1 tbs oil, 1 tbs warm water, 3 tsp white vinegar and 2 tsp honey in a large bowl and stir until the honey is dissolved.
5. Step 5 — Cook tofu
   Heat 2 tsp oil in a medium frypan over medium heat. Cook the tofu for 2 mins each side or until golden and heated through. Remove from the pan.
6. Step 6 — Get ready to serve
   Coarsely chop the peanuts. Slice the tofu. Add the noodles, cucumber, carrot, cabbage, mint and coriander to the dressing and toss to combine. Divide the noodle salad and tofu among bowls. Scatter with the peanuts to serve.

Allergens

Soy, Peanut