
Citrussy tofu udon shake-up salad
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
- 240g firm tofupatted dry then cut into cubes
- 1 tsp cornflour
- 1 tbsp vegetable oil
- 2 x 150g packs straight-to-wok udon noodles
- 1 red pepperfinely sliced
- 1 spring onionfinely sliced
- 75g sugar snapssliced into three
- 1 carrotcut into ribbons
- 10g corianderroughly chopped
For the dressing
Nutrition: per serving
- kcal510
- fat19g
- saturates3g
- carbs52g
- sugars13g
- fibre11ghigh
- protein26g
- salt3.13g
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.
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.