Fresh Asian Salad with Peanut Tofu/Tempeh & Rice Noodles
A lovely light and fresh crunchy salad with delicious peanut marinated tofu and silky rice noodles. Top with toasted peanuts & cashews. Absolutely delicious!
Prep time: 30 minutesmins
Cook time: 15 minutesmins
2 servings
No ratings yet
Ingredients
1block of organic firm Tofu or Natural Tempeh
For the marinade
Juice 1 lime
1tbsppeanut organic crunchy butter
1tbsptoasted sesame oil
1tbsptamari
1tsprice wine vinegar
1tbspsiracha
1garlic clove minced
1tspgrated ginger
1/2tspcoconut sugar
150gcooked rice noodles
For the salad
Two big handfuls of cabbage
1carrot julienned
1/2cucumber sliced with a peeler into strips
3Spring onions sliced
Handful coriander
Handful mint
Fro the dressing
Juice 1 lime
1/4tspcoconut sugar
1tsptamari
1tsptoasted sesame oil
1/2red chilli sliced
Handful toasted peanuts & cashews
Instructions
To make the marinade
Add all the ingredients to a container and mix thoroughly.
To prepare the tofu/Tempeh
Unwrap and cube the tofu or tempeh
Add to the tub with the marinade and mix to coat. Cover and place in the fridge for at least 30 minutes. Overnight, ideally.
Cook the rice noodles as per instructions (you can use dry or wok ready). Allow to cool.
To make the salad
To make the salad, simply chop all the veg and add to a large bowl. Make the dressing by adding all the ingredients to a jar and stir or shake to combine. Add the dressing & rice noodles to the salad and toss to coat everything.
To cook the tofu/Tempeh
Heat a frying pan to medium and add a tsp of coconut oil to the pan. Remove the marinated tofu/tempeh from the tub and add to the pan. Fry for a few minutes, turning carefully until warmed through and crispy on all sides.
To serve
Divide the salad between two bowls and top with the tofu/tempeh, toasted nuts and more herbs.