A rainbow-bright Asian noodle dish, packed with flavour and a healthy mix of vegetables.

be_Thai noodle salad with marinated tofu recipe

Serves: 2

Ingredients

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  • For the marinade
  • What to do

  • 1. Chop tofu into 1 ½ cm (¼ in) cubes.

  • 2. Place the marinade ingredients in a bowl, add the tofu and mix together until the tofu is coated. Cover the bowl and place it in the fridge for at least 20 minutes.

  • 3. Shred the cabbage and thinly slice the capsicums.

  • 4. Bring a pot of water to the boil and cook the noodles until tender. Drain the noodles, then rinse under cold water. Set aside.

  • 5. Drain the marinade from the tofu but reserve the marinade for use later.

  • 6. Heat a frying pan to medium-high heat. Once hot, add the tofu and cook for about 4–6 minutes until browned and heated through. Remove from the heat.

  • 7. Place the noodles, tofu and all the veggies and herbs on a large serving plate. Cover with the reserved marinade and toss to coat.

  • 8. Top with peanuts. Serve while the tofu is still warm.

  • This is an edited extract from 7 Minutes to Better Health by Sam Wood published by Hardie Grant Books RRP $39.99 and available in stores nationally.

    Photographer: Caitlin Mills

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