
Citrussy tofu udon shake-up salad
- Helena Busiakiewicz
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Serves 2
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 4.8 out of 5.10 ratingsRate
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Liven up your packed lunch with this udon noodle-based salad, tossed with tofu, sugar snaps, pepper, spring onions and carrot in a lemon and lime dressing
Dairy-free
Egg-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
240g firm tofu
patted dry then cut into cubes
-
1 tsp cornflour
-
1 tbsp vegetable oil
-
2 x 150g packs straight-to-wok udon noodles
-
1 red pepper
finely sliced
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1 spring onion
finely sliced
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75g sugar snaps
sliced into three
-
1 carrot
cut into ribbons
-
10g coriander
roughly chopped
For the dressing
-
1 lemon
zested and juiced
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1 lime
zested and juiced
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2 tbsp soy sauce
-
½ tsp sesame oil
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1 tbsp crispy chilli oil
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Nutrition: per serving
-
kcal510
-
fat19g
-
saturates3g
-
carbs52g
-
sugars13g
-
fibre11g
high
-
protein26g
-
salt3.13g
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Method
-
step 1
Put the tofu in a large bowl. Scatter over the cornflour and some salt and pepper. Mix well to coat. Heat the vegetable oil in a small frying pan on medium heat, then lower in the tofu and cook on all sides until golden, about 5-6 mins. Remove, then drain on kitchen paper and leave to cool.
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step 2
In a large container, mix all the dressing ingredients together. Cook the udon following pack instructions.
-
step 3
Add the tofu to the container with the dressing, then top with the noodles, veg and the coriander, in that order, so the veg stays crunchy.
-
step 4
When you’re ready to serve, give it all a good shake to combine.
Recipe from Good Food magazine, June 2025
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A star rating of 4.8 out of 5.10 ratings
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