Spicy Tofu Noodle Salad Recipe
This delicious "Asian" influenced vegan noodle salad is packed to the gunnels with fresh raw veggies including red cabbage, baby corn, carrots and mangetout and finished with rice vermicelli noodles. It's just as good as a main course salad as it is as a side!
Servings 2 Servings
Calories 711kcal
Ingredients
For the Salad:
- 280 g Extra Firm Tofu 10oz
- 200 g Red Cabbage 1½ Cups
- 1 Small-Medium Carrot 100g
- 100 g Baby Sweetcorn ½ Cup
- 100 g Mangetout 1 Cup
- 1 Medium Hot Red Chilli Pepper
- 100 g Rice Vermicelli Noodles 2 Bundles
- 1 tablespoon Cooking Oil for frying the tofu
- 1 tablespoon Dark Soy Sauce
For the Dressing:
- 1 tablespoon Crispy Chilli in Oil I use the Lao Gan Ma Brand
- 1 tablespoon Mirin
- 1 tablespoon Rice Wine Vinegar
- 1 tablespoon Light Soy Sauce
- 2 tablespoon Ground Nut Oil
- 1 teaspoon Sesame Oil
Instructions
- Cook the rice vermicelli noodles.. It should be soaked in boiling water for 2-3 minutes, then drained and refreshed in cold water and drained again.Then transfer the noodles to a tray and allow them to dry a little whilst you prepare the rest of the ingredients.
- Place all of the ingredients for the dressing into a jar and give it a shake.
- Remove the tofu from the packet, then cut it into a 10-15mm (¼") dice and set it aside on some kitchen paper to dry.
- Remove the tough heart from the red cabbage and then finely shred it; this is much easier with a mandolin. Then place it in a bowl
- Clean up the carrot and shred it in the same way you did the red cabbage, and add it to the cabbage.
- Remove the seeds from the chilli pepper and then shred it into roughly the same size as the carrot and red cabbage, and add it to the bowl.
- Cut the baby sweet corn into rounds 2-3mm thick (½") at a 45°-degree angle and add them to the salad bowl.
- Top and tail the mangetout, then cut them in half at a 45°-degree angle and add them to the salad.
- Pour the dressing over the vegetables and allow them to sit.
- Heat the oil for frying the tofu over a high heat in a 30cm or 12" nonstick frying pan and then fry the tofu until golden, which should take around 4-5 minutes.
- Pour in the dark soy sauce and toss to coat thoroughly,
- Add the noodles to the salad vegetables and use your hands to combine.
- Finally, mix through the tofu and serve.
Nutrition
Serving: 1 | Calories: 711kcal | Carbohydrates: 78g | Protein: 35g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 25g | Cholesterol: 2mg | Sodium: 1177mg | Fiber: 11g | Sugar: 19g
