On a pretty grim day this is just what I needed. I usually cook my tofu but decided to leave it raw as it is smoked and had a nice firm texture. I got the crispness from the kale chips and spring onion. Satay is one of my favourite things, I made the dressing using the minimalist baker recipe and decided rather than drizzle it over I would stir it into the noodles, it worked brilliantly, for picture purposes I placed everything individually but once I started eating I gave a nice big stir and all the flavours were delicious. I love crispy kale it always reminds me of crispy seaweed that you get from the Chinese.

Ingredients

For the salad

• 1 nest of rice vermicelli noodles, soaked in hot water for 10 minutes or use packet instructions
• 1 large carrot, grated
• Bunch of fresh coriander, roughly chopped
• 4 spring onions, sliced diagonally
• 1 pack of smoked firm tofu, cubed
• 3 tbsp of soy sauce
• Bunch of kale leaves, massaged into 1 tbsp of oil (optional)

For the dressing

• 3 tbsp smooth peanut butter
• 3 tbsp soy sauce
• 3 tbsp maple syrup
• Juice of a lime
• 2 tbsp of warm water

Directions

1. Add the tofu in a bowl with the soy sauce stir lightly to coat, cover and refrigerate for at least 30 minutes or overnight if you can.
2. Soak the noodles in boiling water for 10 minutes while you prepare the salad ingredients.
3. If you are making kale chips and crispy spring onions, add them to a bowl with a tbsp of oil, massage until fully coated. I cooked mine in the air fryer for 8 minutes on a 190 degrees (you can do the same in an oven at 220 degrees fan)
4. Drain the noodles set aside, add all of the dressing ingredients into a jar, shake or whisk vigorously to combine. Pour over the noodles and give them a good toss.
5. Assemble the salad by sharing all of the ingredients between 2 bowls and a side of crispy kale chips. Enjoy 🙂