Zesty tofu noodle salad
Reviewed by our expert panelServes: 4
Time to make: 20 mins
Total cost: $6.00 / $1.50 per serve
(at time of publication)
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
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 287cal
-
Kilojoules 1200kJ
-
Protein 15g
-
Total fat 8g
-
–Saturated fat 1g
-
Carbohydrates 35g
-
–Sugars 10g
-
Dietary fibre 4g
-
Sodium 320mg
-
Calcium 210mg
-
Iron 5mg
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.
Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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