Tofu satay noodle salad

Rating:

No votes yet

Serves: 4
Time to make: 20 mins
Total cost: $16.92 / $4.23 per serve
(at time of publication)

Dairy free Diabetes friendly High calcium High fibre Low sodium Vegetarian High protein

Ingredients
Nutrition info.

Full ingredients list:

cooking oil spray
250g firm tofu, cubed
200g rice vermicelli noodles
1 teaspoon olive oil
3 tablespoons no-added-salt, no-added-sugar peanut butter
3 limes, juiced
2 tablespoons sweet chilli sauce
150g sugar snap peas, sliced
1 cup frozen peas, thawed
2 carrots, peeled into ribbons
1 small cucumber, peeled into ribbons
1 red capsicum, sliced
4 green onions, chopped
fresh mint sprigs, to serve
lime wedges, to serve

Nutritional information (per serve)

Kilojoules:

1,940kJ

Calories:

464cal

Protein:

21g

Total fat:

15.2g

Saturated fat:

2.3g

Carbohydrates:

55.8g

Sugars:

11.7g

Dietary fibre:

8.6g

Sodium:

120mg

Calcium:

272mg

Iron:

2.8mg

Instructions

Instructions and steps:

Step 1 Spray a frying pan with oil and place over medium-high heat. Cook tofu for 4–5 minutes, or until heated through. Set aside. Meanwhile, place rice noodles into a large bowl and pour over boiling water. Stand for 3 minutes then drain. Refresh under cold water.

Step 2 Whisk olive oil, peanut butter, lime juice, sweet chilli sauce and 1/3 cup cold water together.

Step 3 Place noodles, tofu and vegies into a bowl and toss to combine. Drizzle with satay dressing. Serve with fresh mint and lime wedges.