
By Sallyanne Fenton-Smeeth
Marinated Tofu and Kale Noodle Salad with a Miso and Peanut Dressing
Updated at: Thu, 17 Aug 2023 11:36:35 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Nutrition per recipe
Calories1006.6 kcal (50%)
Total Fat48.6 g (69%)
Carbs113.7 g (44%)
Sugars37 g (41%)
Protein51.8 g (104%)
Sodium4163.2 mg (208%)
Fiber28.2 g (101%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

225gtofu
I used smoked, cubed

½ Tbspdark soy sauce

½ Tbsplight soy sauce

½ Tbspkecap manis
or runny honey mixed with 1 tsp light soy

½ Tbspsesame oil

1 tspponzu
or lime juice

8 ribskale
leaves only torn

1sweet red pepper
core and seeds removed, cut into chunks

1carrot
small, grated

1 nestglass noodles
cooked to packet

1 Tbsptoasted peanuts

1 Tbspfresh coriander
finely chopped

2 Tbspsmooth peanut butter

2 Tbspwhite miso paste

1 Tbsplight soy sauce

1 tspkecap manis

1 tsplime juice

¼ tspgarlic and ginger paste

¼ tspsriracha sauce
Instructions
Step 1
Add all of the in the tofu list apart from the tofu to a bowl. Mix well, add in the tofu stir to coat. Cover and put in the fridge for at least 30 minutes.
Step 2
I used my air fryer, I cooked the marinated tofu for 10 minutes at 190 degrees.
Step 3
Make the dressing by adding all of the into a bowl and whisk to combine.
Step 4
Put the salad into a bowl.
Step 5
Add the dressing to the bowl with the salad. Give it a good mix preferably with your hands so you can massage the kale making it softer in texture.
Notes
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