Sticky tofu and papaya salad recipe
Give this inventive midweek meal a go; sticky tofu, cooked in a hoisin and honey glaze, with crisp green beans, rice noodles and juicy papaya. This delicious dinner for two can be ready in just 25 minutes.
See method- Serves 2
- 10 mins to prepare and 15 mins to cook, plus cooling
- 534 calories / serving
- Dairy-free
- Vegetarian
Ingredients
- 75g (3oz) green beans
- 250g (8oz) cooked rice noodles
- 1 papaya, seeded and sliced
- large handful fresh mint, leaves picked
- large handful fresh coriander, leaves picked
- 2 tbsp salted roasted cashews
For the dressing
- 1 tbsp soy or fish sauce
- 1 red chilli, seeded and sliced
- 2 tsp dark brown sugar
- 1 lime, juiced, plus extra halves, to serve
- 1 garlic clove, crushed
For the sticky tofu
- 1 x 396g pack tofu, drained
- 1 tbsp sesame oil
- 2 tbsp hoisin sauce
- 1 tbsp clear honey
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Shop ingredientsEach serving contains
- Energy
- 2240kJ 534.0kcal
- Fat
- 20g
- Saturates
- 4g
- Salt
- 1.1g
- Sugars
- 32g
of the Reference intake
Carbohydrate 64.7gProtein 9.2gFibre 7.8g
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- Bring a pan of water to the boil. Blanch the green beans for 3 minutes, then drain. Refresh under cold water and drain again. Add to a bowl with the noodles, papaya and herbs. Set aside.
- Sandwich the tofu between 2 heavy chopping boards (or between 2 plates topped with tin cans to weigh it down). Leave for 10 minutes to squeeze out the excess water. Pat dry with kitchen towel, then cut into cubes.
- To make the dressing, combine all the ingredients in a small bowl and stir until the sugar has dissolved. Set aside. Heat the oil in a nonstick frying pan. Add the tofu and fry for 2-3 minutes on each side until crisp.
- Meanwhile, in a bowl, mix the hoisin sauce with the honey and add to the pan. Cook for a minute or so, tossing the tofu in the sauce until coated and sticky.
- Toss the noodle mixture with the dressing and scatter over the nuts. Top with the tofu and serve in bowls with extra lime.
- See more Dinner ideas for two
