Ingredients
- 1 packet millet rice noodles or similar.
- 1 box of firm smoked tofu cut into 1.5cm cubes.
- 1 head of broccoli cut into bite-sized florets.
- 1 red pepper sliced into batons.
- A scattering of crushed nuts - peanuts or cashews toasted if desired.
- Fresh coriander
Tofu dressing:
- 1 cm ginger minced
- 10 ml toasted sesame oil
- 10 ml tamari soya sauce
- pinch of chilli powder crushed dried chilli or fresh chilli minced, to taste
Salad dressing:
- 1 cm ginger minced
- 15 ml lime juice
- 15 ml toasted sesame oil
- 10 ml tamari soya sauce
- chilli to taste
Instructions
- Whisk or blend together the tofu dressing ingredients and fry with the cubed tofu for 10-15 minutes. Set aside.
- Bring large pan of water to the boil and blanch the broccoli for 3 minutes, spoon out the broccoli but retain the hot water for the noodles. Run broccoli under cold water to stop further cooking.
- Bring water back to the boil and add noodles for 3 minutes (or according to pack instructions) then drain and run under cold water. Mix with a dash of sesame oil to stop them sticking.
- Whisk or blend together the salad dressing ingredients and pour onto cooked noodles, use two hands or two forks to gently coat the noodles. Add the fried tofu, broccoli & red pepper, nuts & coriander. Serve cold.
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