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Vibrant malay-style salad

Dr Rupy Aujla's vibrant noodle salad with tofu is ready in just 20 minutes. What's more, the fresh herbs provide polyphenols, known to fight inflammation

Serves 2

Prep Time 10min

Cooking Time 10min

Ingredients

For the dressing

  • 1 red chilli, deseeded and finely chopped
    1tbsp peanut butter (smooth or crunchy)
  • 5cm piece root ginger, peeled and grated
  • 3 garlic cloves, grated
  • 5cm piece lemongrass (tender base only), very finely chopped
  • 2tsp palm sugar, honey or maple syrup
  • 1tsp tamari
  • 2tsp soy sauce
  • 10ml sesame oil

For the salad

  • 50g baby tomatoes, diced
  • Grated zest and juice 1 lime
  • Fresh thai basil leaves (or regular basil), roughly chopped
  • 10g fresh mint leaves, finely chopped
  • 10g fresh coriander leaves, finely chopped
  • 10cm piece rhubarb, finely diced (optional)
  • 3 spring onions, trimmed and finely chopped
  • 100g brown rice noodles
  • 1tbsp sesame oil
  • 300g smoked tofu
  • 25g sesame seeds

Method

  1. Mix all the dressing ingredients together in a large bowl, or blitz them in a small food processor if you want the dressing to be smooth.
  2. Toss the baby tomatoes, lime zest and juice into the dressing. Once combined, add the herbs, rhubarb, if using, and spring onions.
  3. Put the rice noodles in a pan of boiling water (off the heat) and cover for 5 min (or cook according to the pack instructions). Drain, cool and toss through the salad.
  4. Heat the sesame oil in a small frying pan over a low-medium heat, add the tofu and brown it on both sides until crisp on the outside and soft within. Remove from the pan and slice into 3cm cubes.
  5. Toast the sesame seeds in a dry pan for 30 sec, then scatter them over the salad with the fried tofu and serve.

The Doctor’s Kitchen: Eat to Beat Illness by Dr Rupy Aujla (Thorsons, £16.99) is out now.

Photos: Faith Mason

Nutrition per serving

Read more on how we calculate nutrition.
609kcal 23g 33g 5.3g 5.5g 7.6g 1.7g 157mg 50g 5.9mg

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