Zesty tofu noodle salad

Author: Rebecca Johnston

Photographer: Melanie Jenkins

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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

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.

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