Tofu larb

Tofu larb

Make this Thai-inspired vegetarian salad low in salt and full of flavour!

Serves: 4

Time to make: 20 mins

Ingredients

180g rice stick noodles
600g silken tofu
2 tablespoons Thai spice paste
1 large carrot, grated
2 Lebanese cucumbers, sliced
1 cup fresh mint leaves
250g bean sprouts
lime cheeks, to serve

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Cook noodles according to packet instructions. Drain.

2 Meanwhile lightly spray a non-stick frying pan with olive oil and heat over medium-high heat. Add tofu and cook, gently breaking up with a wooden spoon, for 2–3 minutes or until just golden. Add Thai spice paste and cook, stirring, for a further 2–3 minutes or until fragrant.

3 Cut noodles into shorter lengths and transfer to a mixing bowl. Add carrot, cucumber and fresh mint, gently tossing to combine. Divide among four serving bowls. Top with warm tofu and bean sprouts. Serve with lime cheeks on the side.

Nutrition Info (per serve)

Calories 372 cal

Kilojoules 1553 kJ

Protein 16 g

Total fat 5.6 g

Saturated fat 0.7 g

Carbohydrates 57.9 g

Sugar 8.6 g

Dietary fibre 9.1 g

Sodium 249 mg

Calcium 135 mg

Iron 4.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.