Crunchy Creamy Thai Noodle Salad
Directions
- 1Chop the extra firm tofu into cubes.
- 2Add the tofu to a bowl and season with soy sauce and sriracha.
- 3Bake your tofu on 200°C until golden brown, approximately 30 minutes.
- 4Chop up the rest of the ingredients for the salad.
- 5Massage the kale in some lime juice and sesame oil.
- 6Cook your noodles according to package instructions.
- 7Make the dressing by adding all ingredients to a blender and blend until smooth.
- 8Assemble your salad and pour half of the dressing over your salad.
- 9Garnish with a lime wedge and serve.
Ingredients
- 100 g kale
- sesame oil
- lime juice
- 0.5 red cabbage
- 3 carrots carrot
- 1 yellow bell pepper
- 1 red bell pepper
- 0.5 cup peanuts
- 1 cup fresh coriander
- 200 g rice noodles
- 600 g tofu
- 1 tbsp sriracha
- 4 tbsp soy sauce
- 6 tbsp honey or maple syrup
- 3 tbsp sesame oil
- 1 tbsp sriracha
- 4 tbsp chopped fresh ginger
- 3 garlic cloves
- 1 orange orange
- 5 tbsp peanut butter
- 3 limes juiced
- 6 tbsp soy sauce
- 4 stalks green onion
Equipment
food processorlarge bowlbaking sheetblender
Tips
- Save half of the dressing for serving.
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