Prep time: 15 minutes
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- 3 tbsp Sesame oil
- 160g Courgette (about 1 medium) julienned
- 160g Cucumber (about 1 half), diced
- 100g Spring onions, sliced
- 100g Rice noodles
- 200g Baby tomatoes, halved
- ½ tsp Chilli flakes
- 1 tbsp Maple syrup or honey
- 1 tsp Fish sauce (optional)
- 3 tbsp Tamari (gluten free alternative)
- 5cm Ginger, grated
- 1 clove Garlic, grated
- 1 lime, juice and zest
- 200g Tofu, cubed into 4cm chunks
- 40g Unsalted peanuts
Preheat the oven to 180C
Add the diced tofu chunks to a baking tray and bake without oil or spices for 10 minutes to dry out the natural water.
Remove from the oven and add the peanuts, 1 tbsp tamari, 1 tbsp sesame oil and replace into the oven to crisp up for another 10-12 minutes.
Cook the rice noodles by putting into a bowl with 400mls boiling water and covering for 5 minutes until softened (or according to packet instructions) then drain.
Meanwhile add the tomatoes, chilli flakes, maple syrup, fish sauce, tamari, ginger and garlic to a bowl and mix with 2 tbsp sesame oil and the lime juice and zest.
Add the courgette, cucumber and spring onions to a large salad bowl and pour over the tomato mixture
Scatter the rice noodles over the vegetables, top with the crispy tofu and peanuts and serve with more of the spring onions to garnish
Cook time: 20 minutes