Marinated Tofu Noodle Salad

Serves 2
Total Time
40 Minutes Marinate 30 minutes
1 packet extra firm tofu, I used Tofoo
Marinade for tofu, chicken or salmon*
1 packet of tenderstem broccoli
150g of frozen edamame
1 packet of Saitaku Konjac Shirataki noodles – ready to use & gluten-free
4 spring onions, sliced
Step 1

Cut the tofu into 1-inch cubes and marinate for at least 30mins, giving it a good stir to make sure the marinade covers each cube well.

Step 2

Trim the tenderstem broccoli and steam for four to five minutes.

Step 3

Blanch the frozen edamame for three mins in boiling water.

Step 4

In a large heavy based pan, heat on a high setting until smoking, place the tofu into the pan and keep the left over marinade for the noodles.

Step 5

When the tofu starts to stick, add a glug of olive oil into the pan and continue to cook until golden brown and the edges and any broken pieces become crispy.

Step 6

Drain the noodles and rinse well then place into the left over marinade, mix well and place into two serving dishes.

Step 7

Divide the broccoli into the bowls and sprinkle on the edamame beans.

Step 8

Finally add the cooked tofu and sprinkle with the sliced spring onion.

Recipe courtesy of The Conscientious Cook - nutrient rich food for a healthy and happy lifestyle

*Click here for the marinade.

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