Go meat-free and try this vegetarian tofu, noodle and seaweed salad. Top with toasted sesame seeds for the perfect finish.
- Line a tray with paper towel. Place tofu, in a single layer, on paper towel. Top with more paper towel and press down gently to squeeze out excess moisture.
- Whisk the teriyaki marinade, honey, vinegar, ginger and half the oil in a bowl. Reserve half the mixture in a jug.
- Heat the remaining oil in a large frying pan over medium-high heat. Cook the tofu, brushing occasionally with remaining teriyaki mixture, for 2-3 mins each side or until golden.
- Meanwhile, soak the noodles following packet directions. Drain. Place noodles, carrot, cucumber, spring onion, two-thirds of the nori and the reserved marinade in a bowl. Gently toss to combine.
- Divide the noodle salad among serving bowls. Top with the tofu and remaining nori.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set