Tofu noodle salad recipe
Perfect for packing into your lunch box, this Chinese-inspired tofu, broccoli and noodle salad is ready in less than 30 minutes.
See method- Serves 4
- 10 mins to prepare and 10 mins to cook
- 266 calories / serving
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 3 tbsp low-salt soy sauce
- 2 tsp clear honey
- ½ tsp fresh ginger, finely grated
- 200g dried soba noodles
- 125g Tenderstem broccoli
- 200g firm smoked tofu, drained
- ½ tbsp vegetable oil
- sesame oil (optional)
Each serving contains
- Energy
- 1125kJ 266.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 1.0g
- Sugars
- 4g
of the Reference intake
Carbohydrate 41.6gProtein 7.9gFibre 2.5g
Method
- In a small jug, combine the soy sauce, honey and ginger. Set aside until needed.
- Prepare the noodles following the packet instructions. Drain, and then rinse with cold water. Cook the broccoli in a pan of boiling, salted water for 3-5 mins, until just tender. Drain and rinse under with cold water. Transfer the noodles and broccoli to a serving dish and pour over the dressing. Toss to coat.
- Slice the tofu into 1cm strips and then brush with the oil. Griddle in a hot griddle pan for 2-3 mins on each side, until golden. Arrange over the noodles and drizzle with a little sesame oil, if you like. Serve.
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