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Ingredients
Method
- 200g fine rice noodles
- 225g tofu, drained and patted dry
- 1 tbsp chilli puree
- 1 lemon, zest and juice
- For the Dressing
- 1 tbsp oil
- 1 crushed garlic clove
- 1 red and yellow pepper, sliced
- 1 carrot, peeled into ribbons
- 80g beansprouts
- 10g each coriander and mint leaves, torn
- 1 sliced red chilli
- Preheat the grill. Cook the noodles according to packet instructions, then drain and set aside to cool. Cut the tofu into 8 slices, and mix with the chilli puree, lime zest and juice, oil and garlic in a bowl. Leave to marinate for 30 mins.
- Meanwhile, pop all the other ingredients in a large bowl, cover and set aside. Grill the tofu (reserve the marinade) for 4 mins on each side, or until charred. Slice into bite-sized pieces then add a few splashes of water to the marinade and toss into the salad bowl with the noodles. Mix well, then serve with the warm tofu on top.
30 mins
4 serving
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