Name: Sweet chilli tofu with noodle salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon sweet chilli sauce; 2 tablespoon chinese rice wine; 2 tablespoon salt-reduced soy sauce; 400 gram firm tofu, drained, cut into 1cm slices; 200 gram dried rice stick noodles; 3 baby buk choy, thickly shredded; 100 gram green beans, halved; 1 red capsicum, thinly sliced; 1 large carrot, peeled, coarsely grated; 1/3 cup roasted unsalted peanuts, chopped; 2 tablespoon chopped coriander; 1 1/2 tablespoon lemon juice; cooking oil spray; lemon wedges, to serve

Sweet chilli tofu with noodle salad

Packed full of delicious Asian flavours, this noodle salad dish is easy to make and perfect for a family weeknight dinner. A beautiful dressing is tossed through fresh vegetables and noodles, then topped with sweet chilli marinated tofu to create a tasty vegetarian dish.

Serves 4

Prep

20M

Cook

Total

25M

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Ingredients

2 tablespoon sweet chilli sauce

2 tablespoon chinese rice wine

2 tablespoon salt-reduced soy sauce

400 gram firm tofu, drained, cut into 1cm slices

200 gram dried rice stick noodles

3 baby buk choy, thickly shredded

100 gram green beans, halved

1 red capsicum, thinly sliced

1 large carrot, peeled, coarsely grated

1/3 cup roasted unsalted peanuts, chopped

2 tablespoon chopped coriander

1 1/2 tablespoon lemon juice

cooking oil spray

lemon wedges, to serve

Method

1.Whisk sweet chilli sauce, rice wine and soy sauce in a jug. Pour half the sweet chilli mixture into a shallow ceramic dish. Add tofu; toss to coat. Cover with plastic food wrap. Chill 30 minutes, to marinate. Reserve remaining sweet chilli sauce mixture.

2.Soak noodles in boiling water in a heatproof bowl 1 minute. Stir to separate strands. Stir in buk choy and beans. Stand further 2 minutes, or until vegetables are tender. Drain; refresh under cold water. Transfer to a large bowl.

3.Add reserved sweet chilli sauce mixture, capsicum, carrot, peanuts, coriander and juice to noodles. Toss to combine.

4.Preheat a char-grill pan to high. Drain tofu from marinade; discard marinade. Spray tofu with oil. Add tofu to pan. Cook, turning, 1 minute, or until golden and heated. Serve with noodle salad and lemon wedges.

If Chinese rice wine is unavailable, use dry cooking sherry instead.
Note

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