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Servings 4

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.