| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Thai |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 591 |
| Fat | 38.4g |
| Saturates | 3.1g |
| Protein | 22.5g |
| Carbs | 50.1g |
| Sugars | 21.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
Gently pat the tofu dry with paper towels. Slice the tofu into rectangular pieces and arrange on the baking tray.
In a bowl, combine 2 tbsp sesame oil, 3 tbsp soya sauce and 1 tbsp sesame seeds. Generously brush the mixture onto the tofu.
Place the tofu in the oven for approx. 30 minutes or until golden, making sure to turn halfway through the cooking time.
Prepare the rice noodles according to package instructions.
Peel the garlic and ginger. Juice the limes. Combine the ginger, garlic, lime, peanut butter, orange juice, honey, 3tbsp soya sauce, 3 tbsp sesame oil, cayenne pepper and a dash of salt in a blender and blitz until smooth. Adjust the consistency by adding a splash of water, if required.
Finely slice the cabbage, capsicum, radish, coriander and spring onion. Julienne the carrot. Place the prepared vegetables and coriander in a large bowl along with the cooked noodles. Drizzle 2⁄3 of the dressing over the salad and toss.
Arrange the salad on a serving platter. Top with the crispy tofu and sesame seeds and serve.
