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.
Crunchy Noodle Salad with Crispy Tofu and Cabbage
Easily prepared as a take-along lunch for work as well.
Servings 6 servings
Calories 231kcal
Ingredients
- 450 g tofu firm
- 1/2 napa cabbage
- 1 bunch spring onions
- 1 cup shaved almonds
- 100 g crunchy noodles
- 1 tbsp chilli flakes
- 1 tsp salt
- 1 tsp pepper
- 1 tsp peanut oil
Dressing
- 1/3 cup white vinegar
- 2 tbsp soy sauce
- 1 tbsp peanut oil
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tbsp 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
Recipe from wholefoodbellies.com
Nutrition
Calories: 231kcal | Carbohydrates: 12g | Protein: 12g | Fat: 15g | Saturated Fat: 1g | Fiber: 4g | Sugar: 5g