22min 4 ppl
Vegan Glass Noodle Salad with Lime and Chilli
31 minutes
4 people
Medium31–60 min or 7–12 steps
31 min · 6 steps
Medium: 31–60 min or 7–12 steps
305 kcalper person
Protein 14g
Carbs 32g
Fats 12g
About this dish
The same tofu, celery and cherry tomato salad as the vegetarian version, pushed brighter with extra lime and fresh chilli.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Shallotsthinly sliced3
- Spring onionssliced2
- Celery stalksthinly sliced2
- Cherry tomatoeshalved100 g
- Bird's Eye Chilliesfinely sliced4
- Garlic clovesfinely chopped2
- Coriandersmall bunch, roughly chopped1
- Lime juice4 tbsp
Plant Proteins
- Firm tofupressed and cut into 2cm cubes300 g
Dried Goods
- Glass noodles150 g
- Palm sugar1 tsp
Oils & Condiments
- Vegetable Oil2 tbsp
- Light soy sauce3 tbsp
Utensils
- Large frying pan
- Mixing bowl
- Chopping board
- Sharp knife
Method
1
Soak the glass noodles in hot water for 8 minutes until soft, then drain, blanch in boiling water for 1 minute and drain again.
Approx. 9 minutes
2
Thinly slice the shallots, spring onions, celery and chillies; finely chop the garlic and coriander; halve the cherry tomatoes.
Approx. 8 minutes
3
Press the tofu and cut into 2cm cubes, then heat the oil in a frying pan over medium-high heat and fry for 6 minutes, turning occasionally, until golden.
Approx. 6 minutes
4
Whisk together the lime juice, soy sauce, palm sugar and garlic in a large mixing bowl to make the dressing.
Approx. 3 minutes
5
Add the noodles, warm tofu, celery, cherry tomatoes, shallots and chillies to the bowl and toss well to coat.
Approx. 3 minutes
6
Scatter over the spring onions and coriander and serve immediately while still warm.
Approx. 2 minutes
