Veggie noodles and tofu satay

AuthorElisa BookerDifficultyBeginner

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

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

Tofu:
 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

Tofu:
1

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

2

pinch of salt and the zest of the lime

3

Leave the tofu to marinate

4
Noodle Salad
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

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

7

of cold water to prevent sticking

8

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

9

Wash and roughly chop herbs

10

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

11
Satay:
12

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

13

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

14

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

15

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

16

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

17

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

Ingredients

Tofu:
 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

Directions

Tofu:
1

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

2

pinch of salt and the zest of the lime

3

Leave the tofu to marinate

4
Noodle Salad
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

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

7

of cold water to prevent sticking

8

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

9

Wash and roughly chop herbs

10

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

11
Satay:
12

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

13

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

14

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

15

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

16

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

17

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

Veggie noodles and tofu satay

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