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.
| Servings | Prep Time | Cook Time |
| 6servings | 15minutes | 10 minutes |
| Servings | Prep Time |
| 6servings | 15minutes |
| Cook Time |
| 10 minutes |
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
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Ingredients
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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.
Recipe Notes
Recipe from wholefoodbellies.com
Nutrition Facts
Crunchy Noodle Salad with Crispy Tofu and Cabbage
Amount Per Serving
Calories 231
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 1g
5%
Total Carbohydrates 12g
4%
Dietary Fiber 4g
16%
Sugars 5g
Protein 12g
24%
* Percent Daily Values are based on a 2000 calorie diet.
