Ingredients (serves 4) 500g firm tofu, drained 3 1/2 cups (250g) bean sprouts 200g Chinese mustard greens, Chinese leaves or pak choy, finely shredded 1/4 cup (15g) roughly chopped fresh coriander 1/2 cup (15g) roughly chopped fresh basil 2 limes, juiced (use the zest for the marinade) 200g snow peas 250g medium rice noodles 2 tablespoons coconut oil 3/4 cup (100g) unsalted peanuts, chopped 1/2 telegraph cucumber, halved lengthways and cut into sticks
MARINADE 2 green chillies, deseeded and finely diced 2 garlic cloves, thinly sliced 6 spring onions, thinly sliced 1/3 cup (80ml) salt-reduced soy sauce grated zest of 2 limes 1 teaspoon sesame oil 1/3 cup (80ml) dry sherry (optional)
Method:
Slice the blocks of tofu in half horizontally and lay flat in a non-metallic, heatproof dish. Mix together all the ingredients for the marinade and sprinkle evenly over the tofu. Turn the slices so that both sides are coated, then cover and leave to marinate for at least 30 minutes.
Meanwhile, combine the bean sprouts, shredded greens, coriander and basil in a large, deep serving dish. Sprinkle with the lime juice and add the snow peas to a saucepan of boiling water. Bring back to the boil and cook for just 1 minute, then remove with a slotted spoon, drain in a colander and refresh under cold running water. Scatter over the bean sprout mixture.
Add the noodles to the pan of water. Bring back to the boil, then remove the pan from the heat, cover with a lid and leave to stand for 4 minutes or until the noodles have softened. Drain in a colander and rinse under cold running water, then tip them back into the pan. Preheat grill too hot. Drain the marinade from the tofu onto the noodles, toss and set aside. Leave the tofu lying flat in the dish.
Sprinkle half the oil over the tofu, then grill for 4–6 minutes until beginning to brown and form a skin on the surface. Use a large spatula to turn the pieces of tofu over. Drizzle with coconut oil and grill for a further 4 minutes. Sprinkle the nuts over the tofu and grill for a final 2 minutes or until the nuts are browned. Tip the noodles on top of the bean sprout mixture to make a separate layer. Slice the tofu into 2 cm-thick fingers and arrange on top of the salad with the cucumber sticks and toasted nuts. Serve immediately while the tofu is warm.
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