Crunchy Noodle Salad with Crispy Tofu and Cabbage
The Crunchy Noodle Salad with Crispy Tofu and Cabbage really has all of the components you need to create a balanced meal. The crispy tofu is full of protein and packs a punch of great flavor. The noodles add a nice crunch and the cabbage gives the whole salad such a great texture. Easily prepared as a take-along lunch for work as well.
Servings: 6 serves
Calories: 231kcal
Ingredients
- 450 g tofu organic, firm
- ½ Wombok/napa cabbage
- 1 bunch spring onions
- 1 cup shaved almonds
- 100 g crunchy noodles
- 1 tablespoon chilli flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon peanut oil
Dressing
- ⅓ cup white vinegar
- 2 tablespoon soy sauce
- 1 tablespoon peanut oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon honey
Instructions
- Remove any old leaves from wombok, cut stem off base, slice finely and add to a salad bowl
- Remove outside layer of shallot, trim roots, then chop into small pieces
- Toast almond flakes in a pan on the stove until they turn a light golden brown
- Make dressing by combining all ingredients in a small glass jar, stir thoroughly to combine
- Cut tofu in half, then into small cubes
- Add oil to fry pan, add tofu, season with chilli flakes, salt and pepper. Bring to a medium heat and cook until edges are a light golden brown and crispy
- Add tofu to salad bowl
- Dress and toss to combine
Notes
This recipe can have a few options for the sweetner in the dressing. Agave syrup if you are vegan or honey if you are vegetarian If meal prepping the salad, keep the tofu separate so you can heat it and add to the salad. It tastes better hot.
Nutrition
Calories: 231kcal | Carbohydrates: 12g | Protein: 12g | Fat: 15g | Saturated Fat: 1g | Potassium: 344mg | Fiber: 4g | Sugar: 5g | Vitamin A: 655IU | Vitamin C: 20.8mg | Calcium: 203mg | Iron: 2.2mg