Warming and aromatic, this speedy tofu, peanut and rice noodle salad is sure to become a midweek favourite supper option.
Serve with grilled fish or meat for a complete meal, or on its own.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Cal/Serv:
369
Ingredients
For the salad
280 g extra firm tofu, we used The Tofoo Co.
2 Tbsp. cornflour
2 1/2 Tbsp. vegetable oil
200 g choi sum, tat soi or pak choi, thickly shredded
100 g sugar snap peas, sliced lengthways
200 g cooked vermicelli rice noodles
2 medium carrots, peeled and cut into matchsticks
small handful each coriander and mint, roughly chopped
2 spring onions, thinly sliced
25 g vegan salted peanuts, roughly chopped
For the dressing
1 tsp. vegetable oil
5cm piece fresh root ginger, peeled and cut into matchsticks
2 garlic cloves, crushed
1-2 red chillies, halved, deseeded and thinly sliced
1/2 Tbsp. soy sauce
200 ml light coconut milk
juice 1/2 lime
Directions
Step 1For the salad, cut the tofu into 2cm cubes and dry on kitchen paper. Put the cornflour into a medium bowl and season. Add the tofu, tossing to coat. Season. Heat 1tbsp oil in a large, deep non-stick frying pan over medium heat. Add tofu cubes and fry, turning occasionally, until golden and crisp. Set aside on a plate.
Step 2Return pan to heat and add 1/2tbsp more oil. Fry choi sum/tat soi/pak choi and sugar snaps for 3-4min, stirring occasionally, until beginning to wilt. Empty into a large bowl.
Step 3Return pan to heat with remaining 1/2tbsp oil and fry the noodles for 2min, until piping hot. Add to the greens bowl, together with the carrots, most of the herbs and spring onions.
Step 4Return pan to low heat and make the dressing. Add the oil and stir in the ginger, garlic and most of the chilli(es). Fry for 1min, until aromatic, then mix in soy sauce, coconut milk and lime juice and bring just to the boil.
Step 5Mix dressing into salad bowl and toss to coat. Check seasoning. Divide between 4 bowls, top with the fried tofu and garnish with remaining herbs, spring onions, chilli and the peanuts. Serve.
Per Serving:
Calories: 369
Protein: 14g
Fat: 20g
Saturates: 5g
Carbs: 31g
Total sugars: 7g
Fibre: 4g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
