This recipe was inspired by a crunchy noodle salad B and I had whilst at Golden Plains festival again this year. I had eaten it on a previous visit to the festival but there was something about it this time that really grabbed us both, cementing its place as our favourite meal of the festival (which is no mean feat, there’s some amazing food there!). When I got home I decided I needed to try my hand at making something similar, and I’m pretty chuffed with the results!
My version is a little heavier on the vegetables and lighter on the crunchy noodles, but they still play a very important (and delicious!) role. I used the Mango, Peanut & Lime Sauce I posted the other day to marinate my tofu which worked a treat.
Ingredients List
- 375g firm tofu
- Mango, peanut & lime marinade (recipe can be found here)
- 1/2 head of wombok (Chinese cabbage)
- 2 carrots
- Red capsicum
- Large handful snow peas
- Large handful bean shoots
- 1 packet crunchy fried noodles (Changs, or similar)
- Spring onion
Steps
- Cut the tofu into bite sized pieces and spread in a tray. Cover with the marinade and set aside for as long as you can (at least a few hours)
- Shred the cabbage and carrot (I used my food processor) and squeeze out any excess water
- Slice the red capsicum and snow peas into thin batons
- Chop the spring onion into small pieces
- Cook the tofu in a fry pan over medium heat for 7-8 minutes until golden brown and cooked through. Turn occasionally.
- Combine all ingredients except the spring onion in a bowl and toss well to combine. Drizzle over any sauce leftover from marinating the tofu.
- Place on your serving platter or bowl and sprinkle the spring onion on top
- Enjoy!
If you’re making it in advance don’t add the noodles until just before you serve or they will lose their crunch factor, which would be such a shame!
I was really happy with how this turned out and will definitely be making it again. It would be a perfect salad to take along to a BBQ as it’s easy to make a huge batch of it if need be and I have a feeling it would be a bit of a crowd pleaser.
Have you tried to recreate a meal you’ve eaten out before?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life! 6 Comments on Recipe: Crunchy Noodle Tofu Salad
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[…] I try and make a new one every week for work lunches. My favourite one recently is probably this Crunchy Noodle Tofu Salad I made a few weeks back, it’s delicious, filling and has the crunch […]
Lila
March 24, 2014 at 4:45 pm (10 years ago)Every time I visit here I leave hungry! I definitely have to make sure this makes it into this weeks meal planning!
Lila recently posted…Meatless Monday – Figuring out Fennel
I Spy Plum Pie (admin)
March 24, 2014 at 6:02 pm (10 years ago)Right back at you Lila, your recipes are amazing! I hope you like this one as much as I did! I ate it for almost a whole week of lunches and still wanted to make more!
Robyn B | Modern Day Missus
March 26, 2014 at 7:35 pm (10 years ago)Mmm…. that tofu looks good!
Robyn B | Modern Day Missus recently posted…Breakfast Quinoa
I Spy Plum Pie (admin)
March 27, 2014 at 9:04 am (10 years ago)It was pretty delish Robyn! So much so I’m thinking of making it for dinner tonight!
Rebecca
March 27, 2014 at 2:35 pm (10 years ago)I love crunchy salads they are just more fun. This looks delicious and great photos!
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