Crunchy Tofu And Noodle Salad

We cant get enough of this light and crunchy salad in our lunchboxes.

The ingredient of Crunchy Tofu And Noodle Salad

• 2 x 250g packets carrot and pumpkin noodles
• 250g packet zucchini noodles
• 500g block tofu
• 1 2 cup plain flour
• 2 eggs lightly beaten
• 1 4 cup salt reduced soy sauce
• 1 tbsp massel vegetable stock powder
• 2 3 cup panko breadcrumbs
• 1 3 cup vegetable oil
• 1 tbsp mirin
• 1 4 cup rice wine vinegar
• 2 tsp sesame oil
• 2 large lebanese cucumbers cut into long matchsticks
• 1 1 4 cups finely shredded red cabbage
• 1 3 cup fresh mint leaves
• sambal oelek to serve

The Instruction of crunchy tofu and noodle salad

• place carrot and pumpkin noodles in a heatproof bowl place zucchini noodles in a separate heatproof bowl cover noodles with boiling water stand carrot and pumpkin noodles for 5 to 7 minutes and zucchini noodles for 3 minutes or until just tender drain refresh under cold water drain well
• meanwhile using paper towel pat tofu dry cut into 2cm cubes place flour in a shallow bowl place egg and 1 2 the soy sauce in a separate shallow bowl combine stock powder and breadcrumbs in a separate shallow bowl toss tofu in flour shaking off excess dip in egg then toss in breadcrumb mixture to coat
• heat vegetable oil in a medium frying pan over medium heat cook tofu turning for 4 to 5 minutes or until browned all over transfer to a plate lined with paper towel
• combine remaining soy sauce mirin vinegar and sesame oil in a small jug
• add cucumber cabbage and dressing to zucchini mixture toss to combine serve noodles topped with tofu mint and sambal oelek

Nutritions of Crunchy Tofu And Noodle Salad

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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