Thai Rice Noodle and Marinated Tofu Salad

This is a really fresh salad that works well as a dinner or lunch. It takes a little longer than some of the other salads to make but it is well worth the effort. The radicchio makes this salad jump out of the bowl in terms of the contrasting colours of the purple and the greens. Serves 4 | Takes 30 mins to make |Max low FODMAP portion: 2 portions or around ½ of this recipe

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 170C

Step 2

Chop the tofu into small cubes. In a bowl, marinate the tofu cubes in 3 tbsp tamari and 2 tbsp maple syrup and leave sit for 5 minutes.

Step 3

Transfer to a baking tray and bake for 10 minutes in the preheated oven.

Step 4

Bring a large pot of water to boil, add a pinch of salt, add rice noodles and cook as per instructions on back of pack, should be soft but not sticky. Strain and cool under running water to stop them sticking together.

Step 5

Mix the dressing in a bowl, the zest and juice of lime, chilli, rice vinegar, grated ginger, remaining 2 tbsp maple and the tamari, and mix together.

Step 6

In a large bowl, put the noodles and pour the dressing over the noodles tossing them through it so that well mixed through.

Step 7

Finely chop the cucumber, pak choi, scallions, radicchio and coriander and add to the dressed noodles along with the tofu and mix well through.

Step 8

Sprinkle over some sesame seeds before serving.