Crunchy Creamy Thai Noodle Salad

30 mins
Serves 4
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Directions

  1. 1Chop the extra firm tofu into cubes.
  2. 2Add the tofu to a bowl and season with soy sauce and sriracha.
  3. 3Bake your tofu on 200°C until golden brown, approximately 30 minutes.
  4. 4Chop up the rest of the ingredients for the salad.
  5. 5Massage the kale in some lime juice and sesame oil.
  6. 6Cook your noodles according to package instructions.
  7. 7Make the dressing by adding all ingredients to a blender and blend until smooth.
  8. 8Assemble your salad and pour half of the dressing over your salad.
  9. 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.