In a bowl, mix all tofu marinade ingredients. Add tofu and let sit for 15–30 minutes.
Cook the noodles according to packet instructions. Rinse well under cold water, drain, then toss with 1–2 teaspoons of sesame oil to prevent sticking. Set aside.
Heat a pan with a little oil and pan-fry the marinated tofu until golden and crisp.
Whisk together all dressing ingredients until smooth.
In a large bowl, combine noodles, tofu, raw veggies, and edamame. Drizzle with dressing and toss well.
Top with fresh herbs, crushed peanuts and a squeeze of lime.
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Ingredients
For the salad:
200g rice noodles or soba noodles
1 block firm tofu, pressed and cubed
1/2 cucumber, thinly sliced
1 carrot, julienned or grated
1 red pepper, thinly sliced
1 scallion, finely chopped
½ cup edamame beans
Handful of fresh coriander
A couple of fresh thai basil
Crushed peanuts, to serve
Lime wedges, to serve
1–2 tsp sesame oil (for tossing noodles)
Tofu marinade:
1 stalk lemongrass, finely chopped (inner part only)
2 tbsp light soy sauce
1 tbsp lime juice
1 tsp maple syrup
1 clove garlic, minced
1 tsp grated ginger
1/2 tsp chili flakes
1 tsp sesame oil
For the dressing:
½ cup TCC Natural Yog
1 tbsp yuzu juice (or substitute with lime if unavailable)
