Ingredients
- 100 g rice vermicelli noodles
- ½ garlic clove, crushed
- 4 teaspoons reduced-salt tamari or soy sauce
- 1 teaspoon lime juice, or to taste
- Pinch of dried chilli flakes (optional)
- 170 g firm tofu, cut into 2 cm cubes
- Oil spray
- ¼ medium red pepper, seeds removed and thinly sliced
- 40 g sugar snap peas, trimmed and sliced
- ¼ medium carrot, cut into matchsticks (julienned)
- 1 small handful baby spinach leaves
- 1 tablespoon chopped fresh coriander
- 1 tablespoon chopped fresh mint
- ½ lime, cut into wedges
How to Make It
- Place the noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then loosen the noodles with a fork. Drain and refresh under cool running water. Drain well and set aside to cool.
- Meanwhile, whisk the garlic, tamari or soy sauce, lime juice and chilli flakes (if using) together in a shallow bowl. Add the tofu and gently turn to coat. Cover with cling film and refrigerate for 30 minutes to marinate.
- Heat a non-stick frying pan over medium heat and spray lightly with oil spray. Add the tofu and cook for 4–5 minutes or until all sides are browned, turning occasionally. Transfer to a plate and set aside.
- To serve, place the noodles, pepper, sugar snap peas, carrot, spinach, coriander and mint in a bowl and toss gently to combine. Top with the tofu and serve with lime wedges on the side.
