Haven’t tried tofu? Give this marinated version from Essentials magazine a whirl – the meat won’t be missed, its a vegetarian treat.
Ingredients
- 2x150g pack marinated tofu pieces
- 150g sugar snap peas, sliced
- 2 medium carrots, peeled
- 1 red pepper, thinly sliced
- 1 bunch spring onions, sliced
- 1 red chilli, chopped
- small bunch mint, roughly chopped
- small bunch basil, roughly chopped
- 1tbsp sunflower oil
- 3 bundles of rice noodles from a 250g pack
- 1tbsp toasted sesame oi
- l3tbsp peanut butter
- juice of 3 limes
- 2tbsp sweet chilli sauce
WEIGHT CONVERTER
Method
- Heat the sunflower oil in a large frying pan and cook the tofu for 5-6 mins, just to heat through. Meanwhile, boil the rice noodles according to pack instructions, drain and refresh under cold running water. Drain well and mix with the sesame oil.
- Using a vegetable peeler, pare carrots into ribbons. For the dressing, whisk together the peanut butter, lime juice, chilli sauce, 100ml cold water and season.
- Put the noodles, tofu and remaining ingredients into a large bowl and toss to combine. Drizzle with dressing and serve.
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