Glass Noodle Salad with Vegetable Strips and Marinated Tofu
Serves 4
Prep Time
approx. 30 mins
Ingredients
- 400g tofu
- 1 small garlic clove
- 6 tbsp liquid honey
- 200g wide glass noodles
- 300g carrots
- 1 red and 1 yellow pepper
- 2 small romaine lettuce hearts
- 1 tub KERRYGOLD® SWEET PEPPER & CHILLI CREAM CHEESE 150G
- 2 limes
- 100g roasted and salted peanuts
Directions
- Drain the tofu and cut lengthways into slices.
- Peel and finely chop the garlic and mix with the soya sauce, 2 tbsp oil and 5 tbsp honey. Carefully mix the tofu with the marinade and set aside.
- Prepare the noodles according to the packet instructions.
- Clean and peel the carrots. Halve, clean, and wash the peppers. Clean and wash the lettuce. Cut the carrots, peppers, and lettuce into strips.
- Mix the cream cheese with 4 tbsp honey and the juice of 1 lime until smooth.
- Heat 1 tbsp oil in a large pan and fry the marinated tofu for approx. 2 minutes, turning occasionally. Remove from the pan. Briefly fry the carrots and peppers in the hot pan.
- Roughly chop the nuts.
- Arrange the glass noodles, fried vegetables, tofu and nuts in bowls and drizzle with the cream cheese dressing. Serve with the remaining limes.
