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.
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
- 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.
- Soak the noodles in boiling water for 10 minutes while you prepare the salad ingredients.
- 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)
- 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.
- Assemble the salad by sharing all of the ingredients between 2 bowls and a side of crispy kale chips. Enjoy 🙂