Thai noodle salad with tofu recipe
Try this flavour-packed Thai noodle salad with tofu, it's simple to make and perfect for a dinner for two.
See method- Serves 2
- 5 mins to prepare and 25 mins to cook
- 571 calories / serving
Ingredients
- 100g (3 1/2oz) rice noodles
- 3 tbsp groundnut oil
- 300g (10oz) firm tofu, cubed
- cornflour, for dusting
- 2cm (1in) piece ginger, cut into matchsticks
- 1 lemongrass stalk, finely sliced
- 1 red chilli, finely sliced
- 1 bunch fresh coriander, stalks roughly chopped and leaves finely chopped
- 1 carrot, cut into ribbons
- 1/2 cucumber, cut into ribbons
- 100g radishes, finely sliced
For the dressing
- 1 lime, juiced
- 1 tsp sugar
- 2 tsp fish sauce
- 1 tbsp sesame oil
- 1 tbsp soy sauce
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Shop ingredientsEach serving contains
- Energy
- 2375kJ 571.0kcal
- Fat
- 28g
- Saturates
- 5g
- Salt
- 1.4g
- Sugars
- 12g
of the Reference intake
Carbohydrate 60.6gProtein 5.9gFibre 5.6g
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- To make the dressing, combine the lime juice, sugar, fish sauce, sesame oil and soy sauce. Set aside until needed.
- Cook the noodles following the packet instructions. Drain and refresh under cold water. Meanwhile, heat half the groundnut oil in a nonstick frying pan or wok. Dust the tofu cubes in the cornfour and fry over a high heat, until golden. Remove the tofu and set aside.
- Fry the ginger, lemongrass, chilli and coriander stalks in the remaining oil, until fragrant. Remove from the heat.
- Toss the tofu and noodles with the lemongrass mixture and divide between 2 bowls along with the carrot, cucumber, radish and dressing. Scatter over the coriander leaves before serving.
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