Rice Noodle Salad w. Crispy Tofu

This week we’re all about good noodle vibes - keeping it gut friendly and summer ready. ⛱️

Ingredients:

• 200g rice noodles
• 250g firm tofu, pressed and cubed
• 1 tbsp sesame oil (for cooking)
• ½ cup cucumber, thinly sliced
• 1 medium carrot, julienned
• 1 small green capsicum, thinly sliced
• 1 cup raw bean sprouts
• 2 tbsp toasted sesame seeds

Dressing

• 2 tbsp tamari
• 2 tbsp lime juice
• 1 tbsp maple syrup
• 1 tsp grated ginger
• 1 tsp sesame oil

Method:

1. Cook the rice noodles according to packet instructions, rinse under cold water and set aside.
2. Whisk all dressing ingredients in a small bowl.
3. Heat a splash of sesame oil in a pan and cook the cubed tofu until golden on all sides, turning occasionally
4. Add noodles, cucumber, carrot, capsicum and bean sprouts to a large bowl. Pour over the dressing and toss gently to coat, then fold through the crispy tofu.
5. Scatter with sesame seeds and serve chilled!