Tofu is a great vegetarian source of protein that contains all essential amino acids for growth and repair of the body. It’s an excellent source of calcium for strong bones and iron needed for healthy energy levels.
Serves: 2
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Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 packet glass noodles (mung bean noodles)
- ½ cup firm tofu, cubed
- 1 onion, sliced
- 2 cloves garlic, finely chopped
- Splash sesame or olive oil
- 1 carrot, julienned
- ½ red capsicum, thinly sliced
-
- Dressing
- 2 tbsp tamari
- 1 tbsp mirin
- 1 tbsp rice-wine vinegar
- 1 tbsp honey
-
- Handful baby spinach
- Handful coriander, roughly chopped
- Small handful toasted nuts such as almonds, peanuts or cashew
Method
- Place glass noodles in bowl with boiling water and leave for 10 mins. Rinse and set aside.
- In frypan over medium heat, cook tofu, onion and garlic in oil. Add carrot and capsicum and lightly cook.
- Add all dressing ingredients to jar and shake. Add noodles and toss with dressing.
- To serve, toss through baby spinach and coriander, and top with nuts.
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