Sticky Tofu & Coriander Salad

Crisp sticky tofu with rice noodles, crunchy salad vegetables, herbs and a sweet chilli-lime dressing.

🔎 Equipment

Frying pan, saucepan, mixing bowls, knife

🥘 Ingredients

• Firm tofu - 99 g
• Rice noodles - 50 g
• Fresh coriander - 5 g
• Spring onions - 1½
• Green chilli - ⅛
• Beansprouts - 37.5 g
• Watercress - 25 g
• Sesame seeds - ¾ tsp
• Pickled pink ginger - ½ tbsp
• Sunflower oil - ½ tbsp
• Cucumber - ⅛
• Sweet chilli sauce - 1 tbsp
• Lime - ¼
• Water - 18.75 ml
• Sesame oil - ½ tsp
• Maple syrup - ¾ tbsp
• White wine vinegar - ¾ tsp
• Dried chilli powder - ¼ tsp

👨‍🍳 Method

1. Press the tofu by wrapping it in a clean tea towel, placing it on a plate and weighting it for 30 minutes. Cut into slices and marinate for at least 30 minutes in the maple syrup, white wine vinegar and dried chilli powder.
2. Cook the rice noodles according to the packet instructions and set aside.
3. Pick the watercress and coriander leaves into a salad bowl. Add the beansprouts, sliced spring onions, cucumber and green chilli.
4. Add the pickled ginger, sesame seeds and grated lime zest. Mix the sweet chilli sauce with the water, lime zest and juice and sesame oil to make the dressing.
5. Heat the sunflower oil in a frying pan over a medium-high heat. Cook the tofu for about 2 minutes on each side until golden brown.
6. Add the drained noodles to the salad, pour over the dressing and toss together. Top with the golden tofu, garnish with coriander and serve.

📊 Nutrition

🥗 Dietary Guide

Source

Recipe source

Kidney Care UK — Sticky Tofu and Coriander Salad ↗

View the original recipe on the source website