Rice Noodle Salad with Crispy Tofu

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This light and bright Rice Noodle Salad with Crispy Tofu is perfect as a lunch or dinner. It is packed full of flavour as well as plenty of veggies and protein from the crispy tofu.

Prep Time10

Cook Time5

Total Time15

Course: Dinner, lunch, Salad

Cuisine: South East Asian

Diet: Vegan, Vegetarian

Keyword: carrot, coriander, coriander seeds, cucumber, lime, red cabbage, red chilli, soy sauce, spring onion, tofu

Servings: people

Calories: 400.21kcal

Ingredients

For the crispy tofu

280 g tofu (1 block)
1 tsp olive oil
salt and pepper

For the salad

100 g rice noodles
8 cm cucumber
8 cm carrot
0.25 small red cabbage
4 spring onions
4 tbsp light soy sauce
2 limes juice only
1 red chilli optional
1 handful coriander

Instructions

Pre-heat your oven to 200C / 400F / gas mark 6.
Drain your tofu and squeeze out any excess liquid.
Cut into small cubes then place on to a lined baking tray.
Toss in the olive oil and season with the salt and pepper.
Bake in the oven for 25 - 30 minutes or until golden and crispy.
Once the tofu is cooked place to one side to cool.
Place the rice noodles into a saucepan and cover with hot water.
Bring to the boil and let simmer before turning off and leaving the rice noodles to re-hydrate.
In the meantime, julienne your cucumber, thinly slice your red cabbage and spring onions, and peel carrot ribbons.
Once the rice noodles have cooked, drain and run under cold water until they are also cold.
Dress the noodles in the soy sauce and lime juice.
Add the noodles to a bowl and top with the vegetables and tofu along with the coriander (and chilli if using).

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