Tofu rice noodle salad

This is basically the same ingredients as a rice paper roll, yet deconstructed

Ingredients

• Marinated Tofu
  1 block of firm tofu, cut into cubes
  1 tbsp maple syrup
  1 tbsp soy sauce
  1 tbsp rice vinegar
  1 tbsp oyster sauce

• Rice noodle salad
  120g rice noodles, cooked to package instructions and drained
  1 red capsicum, julienned
  2 cups red cabbage, roughly chopped/julienned
  2 carrots, julienned
  1/2 cup coriander leaves, roughly chopped

• Peanut Sauce
  1/2 cup peanut butter
  2-3 tbsp soy sauce
  1 tbsp rice vinegar
  2 tsp sriracha chilli sauce
  1-2 tsp crushed garlic
  1-2 tsp finely minced ginger

  Instructions

  1. Preheat oven to 200 degree celsius. Cover tofu with marinade and set aside while preparing salad. When oven is ready, bake tofu for 25 minutes.

  2. Add rice noodles, capsicum, red cabbage, carrots and coriander to a salad bowl and combine.

  3. Mix salad dressing ingredients together. It will start to form a thick paste. Add water to thin out sauce and mix until desired consistency.

  4. Place rice noodle salad in a serving bowl. Top with tofu and drizzle with satay salad dressing.

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