Asian Noodle Salad with Tofu

Name: Asian Noodle Salad with Tofu
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 15ml Sunflower Oil; 225g Smoked Tofu, cubed; 2 Lime, juiced; 100g Chunky Peanut Butter; 25g Mint, roughly chopped; 40g Gram Flour; 1/4 tsp Bicarbonate of Soda; 25g Coriander; 200g Rice Noodles; 320g Carrot, ribbons; 2 Nectarine, thinly sliced; 3 tbsp Tamari; 3 tbsp Agave; 15g Knob of Ginger, finely grated

20m prep time

30m total time

Medium level

14 ingredients

Asian Noodle Salad with Tofu recipe by Cherrypick

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.