Juicy Tofu Skewers & Noodly Salad
Over a year ago
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Ingredients
- 2x160g packs Cauldron marinated tofu pieces
- 8tbsp sweet chilli sauce
- 2tsp Bart's lemongrass paste
- 2 limes, juice and zest
- 300g pack cooked rice vermicelli noodles, cooked according to packet
- 2 large carrots, shredded
- 1 cucumber, shredded, discarding the seedy middle
- bunch of spring onions, shredded
- 25g bunch of basil, shredded
- 2tbsp soy sauce
- 1tbsp toasted sesame oil
- 100g roasted salted cashew nuts, crushed
Accompaniment
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Method
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1. Soak skewers in water for 20mins. Mix together tofu, 3tbsp chilli sauce, lemongrass paste, and lime juice and zest, then thread onto skewers. Set aside until ready to BBQ.
2.Mix together noodles, vegetables and basil in a large bowl. In a separate bowl, mix remaining chilli sauce, soy sauce, sesame oil and 2tbsp water: drizzle over the noodles.
3. Cook skewers for 2 mins per side over a medium-high heat, and serve alongside the noodles, scatter with the cashews
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