½ x 400g block firm tofu
100g buckwheats noodles
1 tsp coconut oil
1 carrot, peeled
¼ red cabbage, thinly sliced
A handful of beansprouts
A large bunch of fresh coriander,
Chopped, with a few leaves
Reserved to serve
2 tsp unsalted raw peanuts, (optional) chopped to
1 tsp sesame seeds, (optional) to serve
Juice of 1 lime
2 tsp tamari
1 tsp Apple cider vinegar
1 tsp linseed oil
1 tsp tahini
½ fresh red chilli, deseeded and sliced
1.Put the tofu on a chopping board, place another chopping board on top and place a heavy pan or plate on top to press the tofu down to remove excess water. Leave it for about 20 minutes.
2.Cook the buckwheat noodles in a pan of boiling water over a medium heat for 12 minutes or according to the packet instructions. Drain, rinse under cold water to separate the noodles and set aside.
3.Once the tofu has been weighed down for 20 minutes, drain any liquid, pat the tofu dry with kitchen paper and cut in cubes.
4.Heat the coconut oil in a frying pan and fry the tofu for 7-10 minutes, stirring until golden on all sides.
5.Use a vegetable peeler to peel the carrot into long strips, like ribbons, then mix all the veg and coriander together in a large bowl with the cooled noodles.
6.make the dressing by combining the lime juice, tamari,vinegar, linseed oil, tahini and chilli in a small bowl. Use a fork to whisk it all together.
7.Add the dressing to the salad and stir to coat. Serve topped with the tofu and sprinkled with chopped peanuts if using sesame seeds if using and coriander leaves.
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