Zesty tofu noodle salad
Serves: 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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
