Ingredients
For the noodles
200g/7oz tofu, chopped
1 lime, juice only
small handful fresh coriander, chopped
1 tbsp sesame oil
1 tbsp chopped fresh chives
1 tbsp chopped fresh parsley
55g/2oz rice noodles, cooked according to packet instructions and drained
For the spinach and tofu dressing
2 tbsp silken tofu
2 tbsp olive oil
1 tbsp lemon juice
small handful each fresh basil, coriander, parsley
1 garlic clove, peeled, chopped
85g/3oz spinach
1 tbsp chopped peanuts, to garnish
Method
1. For the noodles, place the tofu into a large bowl and add the lime juice, coriander, sesame oil, chives and parsley and stir well. Leave to marinate for ten minutes.
2. For the dressing, blend all the dressing ingredients together in a small blender.
3. To serve, pour the tofu and the dressing over the cooked drained noodles, stir well and spoon into a serving dish. Garnish with chopped peanuts.
