Barbecued tofu noodle salad recipe
Barbecuing tofu gives it a wonderful smoky, charred flavour. Try it in this colourful veggie noodle side dish.
See method- Serves 4
- 35 mins to prepare and 10 mins to cook
- 355 calories / serving
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 200g thin rice noodles
- 225g smoked tofu, drained and patted dry
- 1 tbsp chilli purée
- 1 lime, ½ zested, all juiced
For the gravy
- 1 tbsp vegetable oil
- 1 small garlic clove, crushed
- 1 red pepper, deseeded and finely sliced
- 1 yellow pepper, deseeded and finely sliced
- 1 carrot, peeled and spiralised or peeled with a vegetable peeler
- 80g beansprouts
- 10g mint leaves, roughly torn
- 10g coriander leaves, roughly torn
- 1 red chilli, finely sliced
Each serving contains
- Energy
- 1485kJ 355.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 9g
of the Reference intake
Carbohydrate 48.9gProtein 14.1gFibre 3.3g
Method
- Set the BBQ to a medium-high direct heat. Cook the noodles in a medium pan of boiling water for 2-3 mins until tender, then drain, run under cold water and set aside.
- Cut the tofu into 8 slices. Put the chilli purée, lime zest and juice, vegetable oil and garlic in a medium mixing bowl, then add the tofu and allow to marinate for 30 mins.
- Meanwhile, put the remaining ingredients in a large mixing bowl, cover and set aside.
- Lift the tofu out of the marinade (reserve the marinade) and grill for 3-4 mins each side until charred. Slice the tofu into bite-sized cubes. Add 2 tbsp water to the remaining marinade then toss through the noodles and vegetables. Serve topped with the tofu.
- Tip: To cook indoors, heat a griddle pan until just smoking and follow the BBQ timings.
- See more Barbecue recipes
