Salt & Pepper Tofu Salad

PREP 15 MIN COOK  10 MIN

INGREDIENTS based on 1 serving

30g rice vermicelli, dried 

150g firm tofu drained

1⁄2 tsp salt 

1⁄4 tsp Chinese 5 spice powder 

1⁄4 tsp white pepper 

2 iceberg lettuce leaves shredded

1 long red chilli thinly sliced

1 spring onion thinly sliced

1⁄2 lime cut in wedges

METHOD

Cook noodles according to packet instructions. Drain and set aside.

Meanwhile, place tofu on a plate lined with paper towel. Cover with more paper towel and press down gently to absorb as much liquid as you can. Cut into large cubes.

Heat a non-stick frypan over medium-high heat. Cook tofu for 4-5 minutes, turning as each side browns. 

Mix salt, spice and pepper together in a bowl and toss with cooked tofu.

Add lettuce, noodles and tofu to a bowl. Top with chilli and spring onion and squeeze over lime to serve.

NUTRITION

Energy (kJ) 1290 kJ / 308 cals

Protein 20.4 g

Fat 11.4 g

Sat. Fat 1.6 g

Carbs 26.5 g

Sugar 1.6 g

Fibre 9.3 g