Marinated tofu salad

Cooking Salads Marinated tofu salad

Detailed step-by-step description of how to cook the dish "Marinated tofu salad". Try it by all means

Lables: Vegan Vegetarian Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Place soy sauce, sesame oil, garlic and ginger in a shallow glass or ceramic dish. Add tofu. Turn to coat. Set aside.
  2. Cook noodles in a saucepan of boiling water, following packet directions, until tender. Drain. Refresh under cold water.
  3. Remove tofu from marinade, reserving marinade. Heat olive oil in a large, nonstick frying pan over medium-high heat. Add tofu. Cook, turning, for 3 to 4 minutes or until golden brown. Transfer to a bowl.
  4. Add noodles, reserved marinade, salad leaves, snow peas, capsicum, cucumber and carrot to tofu. Toss to combine. Serve.

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1/3 cup salt-reduced soy sauce
2 tsp sesame oil
2 garlic cloves, crushed
2cm piece fresh ginger, peeled, grated
350g firm tofu, cut into 1.5cm cubes
200g dried soba noodles
1 tbsp olive oil
50g mixed Asian salad leaves
100g snow peas, trimmed, thinly sliced
1 red capsicum, thinly sliced
2 Lebanese cucumbers, peeled, cut into ribbons
1 carrot, peeled, cut into ribbons

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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