Rice noodle salad with lemon tofu

[Guest guest]

Preparation time less than 30 mins

Cooking time less than 10 mins

 

I'm a big fan of tofu - it's naturally low in fat, has a lovely texture and

takes on flavours really well. If you have time, leave the tofu in its marinade

for a good couple of hours, then assemble the salad just before you want to

serve it.

Ingredients

3 tbsp light soy sauce

1 lemon, grated rind and juice only

2 bird's-eye red chillies, thinly sliced

300g/10½oz packet of firm tofu, cubed

200g/7oz fine rice noodles

100g/4oz mangetout, halved lengthways (snow pea work)

bunch of radishes, thinly sliced

1 small red onion, thinly sliced

1 tsp toasted sesame seeds

handful fresh coriander leaves

 

 

Method

1. In a large bowl, mix together the soy sauce, lemon rind and juice, chillies

and two tablespoons of water.

2. Add the tofu cubes and leave to marinate for at least 30 minutes.

3. Place the noodles in a large bowl, cover with boiling water and set aside for

five minutes or so. Drain and cool under running water.

4. Toss together the cooled noodles, mangetout, radishes, red onion and sesame

seeds (to toast the sesame seeds, place them in a non-stick frying pan over a

medium heat and cook them, stirring, for a couple of minutes until lightly

browned).

5. Gently stir in the tofu and marinade and divide between bowls. Scatter over

the coriander leaves and serve.