Asian-Inspired Tofu and Vegetable Noodle SaladServes: 4 |
Summary
Asian-Inspired Tofu and Vegetable Noodle Salad
Serves 4
Preparation Time: 25 minutes
Ingredients
375g tofu, cut into cubes,
100g red or green cabbage, finely shredded,
400g mixed stir-fry vegetables, either frozen or fresh,
60ml Asian-inspired stir-fry sauce,
400g fresh, thin hokkien noodles,
Chopped fresh mint and coriander, to serve.
Instructions
1. Firstly, prepare the noodles by placing them into a heatproof bowl and covering them with boiling water. Gently use a fork to help separate the noodles
2. Stand the noodles in the water for 2-3 minutes until warmed. Use a strainer to drain the noodles and rinse. Set aside
3. After the noodles have been prepared, steam the vegetables if using a fresh stir-fry mix until cooked. If using a frozen variety, cook according to the instructions provided on the packet
4. Once the vegetables have cooked, set aside and allow them to cool
5. Once the vegetables have cooled, combine with the noodles in a large bowl
6. Add in the tofu and the shredded cabbage
7. Add in the dressing and toss to combine
8. Prior to serving in a bowl, toss through the fresh mint and coriander
Nutrition (per serve)
Energy: 1220kJ
Calories: 292 cal
Protein: 16g
Total fat: 10g
Saturated fat: 1g
Carbohydrates: 30g
Sugars: 5g
Dietary Fibre: 4g
Sodium: 560mg
Calcium: 330mg
Iron: 8mg
Quick and easy tofu and vegetable noodle salad recipe
You might also be interested in our Chicken with Asparagus and Roasted Red Peppers recipe.
