Tofu and Noodle Salad with Coriander

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Tofu and Noodle Salad with Coriander Recipe

This vegan and gluten-free tofu and noodle salad is a light and flavorful lunch or dinner option. It's made with firm cubed tofu, rice noodles, and a colorful combination of red bell pepper and fresh coriander leaves. Tossed in a savory and tangy soy sauce and lime juice dressing, the salad is topped with crunchy roasted peanuts.

Ingredients

• 1 red bell pepper, thinly sliced
• 1 minced garlic clove
• 1/4 cup roasted peanuts, chopped
• 1 tablespoon lime juice
• 1/2 cup fresh coriander leaves, chopped
• 2 tbsp soy sauce
• 200g firm tofu, cubed
• 100 g dried rice noodles
• 2 tbsp vegetable oil
• 1 tbsp brown sugar

Time Needed

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Instructions

• Cook the rice noodles as directed on the package.
• Set aside after draining.
• Whisk together soy sauce, lime juice, brown sugar, and minced garlic in a small bowl.
• Place aside.
• In a large skillet over medium-high heat, heat the vegetable oil.
• Cook until the tofu is golden brown, about 3-5 minutes per side.
• Set aside after removing from the pan.
• Cook until slightly softened, about 2-3 minutes, in the same pan with the sliced bell pepper.
• To the pan, add the cooked rice noodles, tofu, and soy sauce mixture.
• Stir for 2-3 minutes, or until well combined and thoroughly heated.
• Remove from the heat and place in a large mixing bowl.
• Garnish with coriander leaves and roasted peanuts.
• Serve hot or cold.

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