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Tofu noodle salad recipe

Tofu noodle salad recipe

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Perfect for packing into your lunch box, this Chinese-inspired tofu, broccoli and noodle salad is ready in less than 30 minutes. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 266 calories / serving
  • Healthy
  • Vegetarian
  • Dairy-free

Ingredients

  • 3 tbsp low-salt soy sauce
  • 2 tsp clear honey
  • ½ tsp fresh ginger, finely grated
  • 200g dried soba noodles
  • 125g Tenderstem broccoli
  • 200g firm smoked tofu, drained
  • ½ tbsp vegetable oil
  • sesame oil (optional)

Each serving contains

  • Energy

    1125kj
    266kcal     13%

  • Fat

    7g 10%

  • Saturates

    1g 4%

  • Sugars

    4g 4%

  • Salt

    1g 16%

of the reference intake
Carbohydrate 41.6g Protein 7.9g Fibre 2.5g

Method

  1. In a small jug, combine the soy sauce, honey and ginger. Set aside until needed.
  2. Prepare the noodles following the packet instructions. Drain, and then rinse with cold water. Cook the broccoli in a pan of boiling, salted water for 3-5 mins, until just tender. Drain and rinse under with cold water. Transfer the noodles and broccoli to a serving dish and pour over the dressing. Toss to coat.
  3. Slice the tofu into 1cm strips and then brush with the oil. Griddle in a hot griddle pan for 2-3 mins on each side, until golden. Arrange over the noodles and drizzle with a little sesame oil, if you like. Serve.

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