Asian-style Tofu & Cucumber Noodles
This refreshing and aromatic tofu noodle salad is a delightful mix of textures and flavors. Marinated tofu pairs beautifully with zesty lime juice, spicy chili, and crisp cucumber ribbons, creating a light and satisfying dish that is perfect for a quick and healthy meal.
— Constant Cookbook
Ingredients
- 2 tbsp soy sauce
- knob root ginger , peeled and shredded
- 1 lime , ½ juiced, ½ cut into wedges
- 250g pack firm tofu , drained
- 2 sheets medium egg noodles
- 1 tsp vegetable or sunflower oil
- 1⁄2 cucumber , peeled into ribbons
- 1 tbsp toasted peanuts , crushed
- 1 fat red chilli , deseeded and finely sliced
Instructions
- Mix the soy sauce, ginger and lime juice in a dish, then add the tofu. Leave to marinate for 5 mins, turning once. Boil the noodles for 4 mins, or according to pack instructions, then drain and cool.
- Dry the tofu on kitchen paper. Heat the oil in a non-stick frying pan, then fry tofu for 3 mins on each side until golden. Cut into cubes.
- To serve, mix the noodles, chilli, cucumber, tofu and the marinade in a bowl. Toss, then serve with lime wedges and peanuts.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 2 - 4
Nutrition
- Calories: 179 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 1.8 milligram of sodium
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