Veggie noodles and tofu satay

By Elisa Booker

August 3, 2019

Zingy and full of flavour! Also perfect for lunch straight from the fridge.

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 4 servings (possibly double the tofu section for larger appetites)



300g of firm tofu

1 tbsp curry powder

tsp salt

1 lime (zest)

½ tbsp corn flour

1 tbsp coconut oil

Noodle Salad:

2 limes - zest

3 limes - juice

2 tsp tamarind paste (more to taste)

1 tsp chilli flakes

1 tsp brown sugar

1 medium carrot

5 radishes

½ small white cabbage, thinly sliced

150g whole grain rice vermicelli noodles

15g mint

15g coriander

Satay Sauce

½ tbsp coconut oil

200ml coconut milk

200ml veg stock

5 tbsp smooth peanut butter

2 tsp tamarind

2 kaffir lime leaves (optional)

1 tbsp curry powder

1 tsp chilli flakes

1 lime, juice and zest



1Cut pressed tofu into 3cm cubes and place in a bowl with the curry powder, a

2pinch of salt and the zest of the lime

3Leave the tofu to marinate

Noodle Salad

1Zest 2 of the limes, juice all 3 and add to a bowl and add the tamarind, chilli flakes, brown sugar and mix until the brown sugar has dissolved

2Prepare the wholemeal noodles according to the packet instructions and transfer to a bowl

3of cold water to prevent sticking

4Peel the carrot into ribbons, finely slice the radishes and finely slice the cabbage (the finer the better)

5Wash and roughly chop herbs

6Dry the noodles in a clean tea towel and combine with the vegetables, herbs and dressing in a bowl - set aside


1Warm ½ tbsp of coconut oil in a small saucepan over a medium heat and add the curry powder

2Add the coconut milk. veg stock, peanut butter, tamarind, lime leaves, chilli flakes, lime juice and zest and bring to a boil

3Lower heat and cook for 5-10 mins until sauce reaches desired consistency

4While the satay sauce is simmering, add 1 tbsp coconut oil to a pan and warm over a medium heat

5Toss the marinated tofu in the corn flour, add to the pan and cook for approx 10 minutes, until the tofu is turning golden in colour and lightly crisping

6Plate up the noodles, sprinkle over the tofu, drizzle over the satay and serve.


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