
Teriyaki tofu salad
Ingredients
200 g teriyaki tofu
200 g vermicelli noodles
¼ White cabbage
2 carrot
3 spring onion
200 g frozen edamam
1 tbsn salt reduced soy sauce
1 tbsn hoisin sauce
1 tbsn sesame seeds
Instructions
- Prepare the salad ingredients – finely slice the cabbage, peel the carrots into long thin ribbons using a vegetable peeler, finely slice the spring onion, and steam the edamame in the microwave for 4-5 minutes in a covered bowl or tupperware with the lid on
- Prepare the dressing – mix together the soy sauce, hoisin sauce and sesame seeds in a small bowl or jug
- Prepare the vermicelli noodles – boil the kettle and let the water cool slightly before pouring over the noodles (enough to cover) and let them soak for 5 minutes
- Heat olive oil in a frying pan over medium heat
- Finely slice the tofu and add to the frying pan to cook for 1-2 minutes on each side
- Once the tofu is cooked combine all ingredients in a bowl and toss to combine before serving
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