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Spicy Noodle Salad with Ginger Tofu

An easy summery dish with spicy rice noodles, sticky ginger tofu and sticky cashews!
Servings 4

Ingredients
  

Noodle Salad:

  • 250 grams Rice Noodles
  • 1 Red Onion finely diced
  • 1 Red Chilli Sliced
  • 2 tbsp Soy Sauce
  • 1 tsp Worcestershire Sauce
  • 1 tsp Sesame Oil
  • Juice of 1 Lime
  • 1 Small Bunch Coriander

Ginger Tofu

  • 1 Block of Extra Firm Tofu Sliced 2-inches thick
  • 2 tbsp Soy Sauce
  • 1 tbsp Maple Syrup
  • 1 tsp Sesame Oil
  • 1 tsp Chilli Flakes
  • 2 inches Ginger Grated

Sticky Cashews

  • 1/2 Cup Cashews Roughly Chopped
  • 1 tsp Maple Syrup
  • 1 tsp Soy Sauce

To Garnish

  • Red Chilli Chopped
  • 1 Spring Onion Sliced
  • Coriander Leaves

Instructions
 

  • Press tofu using desired method – (I wrap mine in a towel and then place between two chopping boards with a cast-iron skillet on top and leave for at least 20 minutes.)
  • To make the tofu marinade, combine the soy sauce, maple syrup, sesame oil, chilli flakes and ginger.
  • Once the tofu is pressed, cut the slices into triangles. Add to a shallow dish along with the marinade. Cover the tofu in the marinade and then set aside for 1-2 hours.
  • Roast the cashews for the noodle salad by placing a small frying pan over a medium heat. Add the cashew nuts, soy sauce and maple syrup. Cook for 1-2 minutes until cashews are sticky then remove from heat and set aside.
  • Prepare the sauce for your noodles by blitzing the coriander stalks (retain the leaves for garnishing), red onion and red chilli in a food processor. Add the soy sauce, Worcestershire sauce, sesame oil and lime and combine everything well.
  • Cook the rice noodles according the directions on the packet. Once cooked through, run under cold water and then toss into the noodle salad sauce along with the cashew nuts.
  • Cook the tofu by placing a frying pan over medium-high heat. Add the marinaded tofu pieces and cook for 3-4 minutes on each side until lightly caramelized.
  • Assemble the salad by placing the tofu slices on top and then garnishing with coriander leaves, red chilli and spring onion.
  • Enjoy!