About the Recipe
This Maple Lime Cold Noodle Salad is packed with veggies and protein. A perfect refreshing lunch or weeknight meal that comes together in less than 30 minutes.
Ingredients
1, 16oz block super firm tofu, drained and pat dry
1 tbsp tamari or reduced sodium soy sauce
Juice of half a lime
1 tbsp cornstarch
1 tbsp avocado oil
2 tbsp tamari or reduced sodium soy sauce
2 tbsp sweet chili sauce
1 tbsp maple syrup
2-3 tsp toasted sesame oil
Zest of 1 lime
1/2 inch ginger, grated
2 bundles/servings (90 g) of vermicelli rice noodles
1 red bell pepper, thinly sliced
2 Persian cucumbers, seeds removed and shredded
1 large carrot, shredded
1/4 cup pickled red onions, optional
1/4 cup cilantro, stems removed and minced
8 leaves of mint, chiffonade (thinly sliced)
1/4 cup pistachios or pepitas, roughly chopped
Preparation
Preheat the oven to 425F.
Place a box grater over a parchment lined baking tray and grate the tofu over the largest holes on the grater. Top with soy sauce, lime juice, cornstarch and oil and toss to combine. Spread it out into an even layer then bake the tofu for 15 mins. Give the tofu a toss then bake for an additional 5-10 minutes until crispy around the edges.
Whisk together all the dressing ingredients and set to the side.
To a heat safe bowl add the dry noodles and cover with boiling water. Allow the noodles to soften for at least 3 minutes or according to package instructions. Give the noodles a whisk to loosen them up then run under cold water and drain.
Place the drained noodles in a large mixing bowl with the vegetables, pickled onions, cilantro, mint, pistachios and half the baked tofu. Pour over the dressing then toss everything together to evenly mix. Store the remainder of the tofu or add more to your bowl as desired. Portion out your serving then enjoy.