Zesty tofu noodle salad

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

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

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Instructions

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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

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.