• 300g of firm tofu
• 1tbspcurry powder
• tsp salt
• 1lime (zest)
• ½ tbsp corn flour
• 1tbspcoconut oil
• 2limes - zest
• 3limes - juice
• 2tsptamarind paste (more to taste)
• 1tspchilli flakes
• 1tspbrown sugar
• 1medium carrot
• 5radishes
• ½ small white cabbage, thinly sliced
• 150g whole grain rice vermicelli noodles
• 15g mint
• 15g coriander
• ½ tbsp coconut oil
• 200ml coconut milk
• 200ml veg stock
• 5tbspsmooth peanut butter
• 2tsptamarind
• 2kaffir lime leaves (optional)
• 1tbspcurry powder
• 1tspchilli flakes
• 1lime, juice and zest

Instructions

1. 1

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

2. 2

   pinch of salt and the zest of the lime

3. 3

   Leave the tofu to marinate

4. 4

   Noodle Salad

5. 5

   Zest 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

6. 6

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

7. 7

   of cold water to prevent sticking

8. 8

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

9. 9

   Wash and roughly chop herbs

10. 10

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

11. 11

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

12. 12

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

13. 13

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

14. 14

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

15. 15

    Toss 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

16. 16

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