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Barbecued tofu noodle salad recipe

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Barbecuing tofu gives it a wonderful smoky, charred flavour, which pairs brilliantly with a cold bottle of Asahi Super Dry, in this colourful veggie noodle side dish. See method

Serves 4
35 mins to prepare and 10 mins to cook
355 calories / serving
Vegan
Vegetarian
Gluten-free

Ingredients

200g thin rice noodles
225g smoked tofu, drained and patted dry
1 tbsp chilli purée
1 lime, ½ zested, all juiced

For the gravy

1 tbsp vegetable oil
1 small garlic clove, crushed
1 red pepper, deseeded and finely sliced
1 yellow pepper, deseeded and finely sliced
1 carrot, peeled and spiralised or peeled with a vegetable peeler
80g beansprouts
10g mint leaves, roughly torn
10g coriander leaves, roughly torn
1 red chilli, finely sliced

Shop ingredients

If you haven't got rice noodles, try wholewheat instead

Each serving contains

Energy
1485kj
355kcal 18%
Fat
11g 16%
Saturates
2g 8%
Sugars
9g 9%
Salt
0.3g 5%

of the reference intake
Carbohydrate 48.9g Protein 14.1g Fibre 3.3g

Perfect pairing...

Asahi Super Dry is a dry, crisp lager with a quick, clean finish. It’s made using the finest yeast, hops, rice and barley, and pairs brilliantly with the flavours of Japanese cuisine.

Buy now

Method

Set the BBQ to a medium-high direct heat. Cook the noodles in a medium pan of boiling water for 2-3 mins until tender, then drain, run under cold water and set aside.
Cut the tofu into 8 slices. Put the chilli purée, lime zest and juice, vegetable oil and garlic in a medium mixing bowl, then add the tofu and allow to marinate for 30 mins.
Meanwhile, put the remaining ingredients in a large mixing bowl, cover and set aside.
Lift the tofu out of the marinade (reserve the marinade) and grill for 3-4 mins each side until charred. Slice the tofu into bite-sized cubes. Add 2 tbsp water to the

Tip: To cook indoors, heat a griddle pan until just smoking and follow the BBQ timings.

See more Barbecue recipes