This dish is a deliciously healthy mid-week meal, packed with protein. The tofu and macadamias complement each other texturally, and you can use any crispy vegetables you like to make the salad.
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Servings 4people
Course Main Course
Preference Vegetarian
Perfect for Midweek Meal
Skill level Moderate
Ingredients
Tofu
1 1/2tbspmacadamia oil
1/2cupmacadamiasroughly chopped
1yellow onionchopped
350gfirm tofublock, cut into cubes
1/4cuphoisin saucegood quality
Dressing
1/4cuplime juice
3tbspmacadamia oil
1tbspbrown sugar
2tspnsoy sauce
To serve
200grice noodlessoaked until tender
1cupmint leavesor Thai basil
1lettucesmall, chopped
1carrotlarge, chopped
2Lebanese cucumberschopped
Instructions
For the tofu
For the tofu, heat the oil in a wok over medium high heat. Add the macadamias and onions and cook, stirring until golden and a little crispy. Remove with a slotted spoon. Immediately add the tofu and continue to stir fry for 3-4 minutes, until the edges begin to go golden.
Add the hoisin sauce and cook for 3 more minutes, until the tofu becomes sticky.
Stir in the macadamias and onions and set aside.
To serve
To serve, whisk together the dressing ingredients. Distribute the noodles, mint and salad ingredients between 4 bowls. Pour over the dressing, distributing evenly. Add the tofu mixture to the bowls and serve immediately.