Grilled Tofu Noodle Salad

Charmaine Lu -
  • 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