Tofu satay noodle salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 20 mins

Ingredients

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250g packet tofu marinated in ginger and honey (we used Bean Supreme)

2 tablespoons oil

200g rice noodles

3 tablespoons no-added-salt-or-sugar peanut butter

3 lemons or limes, juice

2 tablespoons sweet chilli sauce

150g green beans or sugar snap peas, sliced

1 cup peas

2 carrots, peeled in ribbons

1 small cucumber, peeled in ribbons

1 red capsicum, sliced

4 spring onions, chopped

fresh mint

Instructions

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1 Cut tofu in small cubes. Heat half the oil in a pan then cook tofu for 4-5 minutes until cooked through. Set aside on paper towel. Meanwhile, place noodles in a large bowl and pour over boiling water. Stand for 3 minutes then drain. Refresh under cold water.

2 To make dressing, whisk together the remaining oil, peanut butter, lemon juice, chilli sauce and 1/3 cup cold water.

3 Place noodles, tofu and vegetables in a bowl and toss to combine. Drizzle with dressing and serve with mint and lime wedges if preferred.

Variations

Make it gluten free: Check tofu and sweet chilli sauce are gluten free.

Nutrition Info (per serve)

Calories 392 cal

Kilojoules 1640 kJ

Protein 14 g

Total fat 16 g

Saturated fat 2 g

Carbohydrates 50 g

Sugar 23 g

Dietary fibre 6 g

Sodium 480 mg

Calcium 380 mg

Iron 6 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.

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