16/06/2026
Tasty Tuesdays! Try this weeks healthy recipe! 🥦 🌶️ 😋
Barbecued tofu noodle salad
Ingredients
200g thin rice noodles
225g smoked tofu, drained and patted dry
1 tbsp chilli purée
1 lime, ½ zested, all juiced
For the gravy
1 tbsp vegetable oil
1 small garlic clove, crushed
1 red pepper, deseeded and finely sliced
1 yellow pepper, deseeded and finely sliced
1 carrot, peeled and spiralised or peeled with a vegetable peeler
80g beansprouts
10g mint leaves, roughly torn
10g coriander leaves, roughly torn
1 red chilli, finely sliced
Method
Set the BBQ to a medium-high direct heat. Cook the noodles in a medium pan of boiling water for 2-3 mins until tender, then drain, run under cold water and set aside.
Cut the tofu into 8 slices. Put the chilli purée, lime zest and juice, vegetable oil and garlic in a medium mixing bowl, then add the tofu and allow to marinate for 30 mins.
Meanwhile, put the remaining ingredients in a large mixing bowl, cover and set aside.
Lift the tofu out of the marinade (reserve the marinade) and grill for 3-4 mins each side until charred. Slice the tofu into bite-sized cubes. Add 2 tbsp water to the remaining marinade then toss through the noodles and vegetables. Serve topped with the tofu.
