

Zesty tofu noodle salad
Ingredients
- 250g rice stick noodles
- spray oil
- 300g firm tofu, sliced in chunks
- 2 tablespoons salt-reduced soy sauce
- 1 tablespoon sweet chilli sauce
- 1 red onion, sliced
- 2 capsicums, thinly sliced
- 2 carrots, julienned or peeled in ribbons
- 2 bok choy leaves only, steamed, sliced lengthways
- 4 spring onions, chopped
- 1 lemon, zest only
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Cook rice noodles following packet directions. Drain and set aside.
2 Heat a pan with oil and stir-fry tofu until golden. Set aside.
3 Combine soy sauce and sweet chilli sauce.
4 In a large bowl combine vegetables, noodles, lemon zest and dress with soy mixture.
5 Serve garnished with extra spring onions if preferred.
Variations
Make it gluten free: Check tofu and sweet chilli sauce are gluten free and use gluten-free soy sauce.
Nutrition Info (per serve)
-
Calories 287 cal
-
Kilojoules 1200 kJ
-
Protein 15 g
-
Total fat 8 g
-
Saturated fat 1 g
-
Carbohydrates 35 g
-
Sugar 10 g
-
Dietary fibre 4 g
-
Sodium 320 mg
-
Calcium 210 mg
-
Iron 5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
More recipes you may like
Tofu recipes
Advertisement
Vegetarian
Advertisement
Curries, Asian-style
Advertisement