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
280g
extra firm tofu, we used The Tofoo Co.
2Tbsp.
cornflour
21/2Tbsp.
vegetable oil
200g
choi sum, tat soi or pak choi, thickly shredded
100g
sugar snap peas, sliced lengthways
200g
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
25g
vegan salted peanuts, roughly chopped
For the dressing
1tsp.
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
1/2Tbsp.
soy sauce
200ml
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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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
