Ingredients
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450g Firm tofu - diced
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½ tbsp soy sauce and 1 tbsp honey (for tofu marinade)
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115g rice vermicelli noodles
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1.5 cup edamame - cooked.
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¼ red cabbage - shredded
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2 small cucumbers
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4 scallions
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1 cup fresh mint - roughly chopped
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3 tbsp roasted peanuts - roughly chopped
Sauce:
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¼ cup peanut butter
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1 tsp minced ginger
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1 tbsp sriracha
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½ cup coconut milk
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1 tbsp tamari
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1 tbsp rice vinegar
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1 tbsp maple syrup
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1 tbsp lime juice
Method:
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Prepare the tofu, dice into cubes, combine tofu with tamar and maple syrup. Bake in air fryer for 15-20 minutes.
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Prepare the noodles: add the noodles to a large bowl, cover with boiling water for 1 minute. Drain and rinse well.
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Prepare the dressing: Combine all ingredients into a jar and mix well.
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Prepare the veggies: shred the cabbage, carrot, dice cucumbers, scallions and add mint + edamame to a large bowl to combine.
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Assemble: Prepare 4 x 1 L jars. Layer with dressing, noodles, tofu, salad and then peanuts on top.
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Will last up to 4 x days in the fridge.
