Marinated Tofu Salad

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Marinated Tofu Salad

 

 

1/3 cup salt-reduced GF soy sauce

2 teaspoons sesame oil

2 garlic cloves, crushed

2 cm (3/4 " ) piece fresh ginger, peeled, grated

350 g (12 1/3 oz) firm tofu, cut into 1.5 cm (1/2 " ) cubes

200 g (7 oz) dried soba noodles

4 teaspoons olive oil

50 g (1 3/4 oz) mixed Asian salad leaves

100 g (3 1/2 oz) snow peas, trimmed, thinly sliced

1 red capsicum (bell pepper), thinly sliced

2 Lebanese cucumbers, peeled, cut into ribbons (see tip)

1 carrot, peeled, cut into ribbons

 

 

1. Place soy sauce, sesame oil, garlic and ginger in a shallow glass

or ceramic dish. Add tofu. Turn to coat. Set aside.

 

2. Cook noodles in a saucepan of boiling water, following packet

directions, until tender. Drain. Refresh under cold water.

 

3. Remove tofu from marinade, reserving marinade. Heat olive oil in a

large, non-stick frying pan over medium-high heat. Add tofu. Cook,

turning, for 3 to 4 minutes or until golden brown. Transfer to a bowl.

 

4. Add noodles, reserved marinade, salad leaves, snow peas, capsicum

(bell pepper), cucumber and carrot to tofu. Toss to combine. Serve.

 

 

 

TIP: Use a vegetable peeler to cut ribbons from cucumber and carrot.

 

 

 

Serves 4.

 

 

 

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Nutrition per serve 1615kJ; 14.2g fat; 2g sat fat; 22g protein; 41.8g

carbs; 6.1g fibre; Omg chol; 1183mg sodium.

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