Thai Noodle Salad with Marinated Tofu

medibank.com.au

Jo Hutchinson

Nothing beats using your own fresh produce or materials around the house.

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350 g firm plain tofu

150 g thin rice noodles

¼ head white cabbage

¼ head purple cabbage

1 carrot, grated or thinly sliced

1 cucumber, thinly sliced

½ red capsicum (bell pepper)

½ yellow or green capsicum (bell pepper)

75 g (¾ cup) bean sprouts

Fresh coriander leaves, to garnish

40 g (¼ cup) unsalted roasted peanuts, chopped

subheading: For the marinade:

60 ml (¼ cup) salt reduced soy sauce

2 tablespoons sesame oil

2 tablespoons rice wine vinegar

2 garlic cloves, finely diced

2 cm (¾ in) piece fresh ginger, peeled and grated

1 red chilli, seeds removed and finely diced

Directions at medibank.com.au

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