Asian Noodle Salad with Tofu
Learn how to make vegan batter in this fried tofu recipe!
Method
Based on 4 servings, adjust as needed.
Step 1
Whisk together gram flour, bicarbonate of soda and 65ml water (if cooking for 4, scale up or down as needed) in a medium bowl to form your vegan batter. Fold in chopped tofu and set-aside for 20 minutes so your batter develops.
Step 2
Meanwhile, prepare your salad by tossing together the carrot, nectarine, coriander, mint and rice noodles in a large bowl.
Step 3
Next make the salad dressing by stirring together the peanut butter, tamari, agave, lime and ginger in a jug. Taste and adjust to your liking (tamari for saltiness, maple syrup for sweetness, lime for acidity and ginger for heat!).
Step 4
Heat a splash of flavourless oil in a large frying pan over medium-high heat. Remove each piece of battered tofu from the batter bowl and immediately pan-fry, tossing occasionally, until nicely golden. This should take about 5 minutes. Add to your salad bowl.
Step 5
Serve salad and dressing at the table family-style, ready for everyone to tuck in!
- Ingredients
- Based on 4 servings
-
25g Coriander 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
15ml Sunflower Oil 1x JS Sunflower Oil 1L -
225g Smoked Tofu, cubed 1x The Tofoo Co. Smoked Organic Tofu 225g -
3 tbsp Tamari 1x Kikkoman Tamari Gluten Free Soy Sauce 250ml -
40g Gram Flour 1x KTC Gram Flour 2kg -
2 Nectarine, thinly sliced 1x Sainsbury's Nectarine Punnet (Min x4) -
15g Knob of Ginger, finely grated 1x Sainsbury's Ginger 100g -
3 tbsp Agave 1x The Groovy Food Company Agave Nectar 250ml -
320g Carrot, ribbons 1x Sainsbury's Carrots 500g -
2 Lime, juiced 2x Sainsbury's Limes -
100g Chunky Peanut Butter 1x Sainsbury's Peanut Butter Crunchy 340g -
25g Mint, roughly chopped 1x Sainsbury's Fresh Packed Mint 30g -
1/4 tsp Bicarbonate of Soda 1x Sainsbury's Bicarbonate Of Soda 180g -
200g Rice Noodles 1x Sainsbury's Rice Noodles 300g