Recipe Inspiration

Ingredients...

500g cooked medium rice noodles

1 Chinese leaf lettuce, finely sliced

3 large carrots, peeled and grated

150g beansprouts

1 bunch spring onions, finely sliced

1 bunch coriander, chopped

2 red chillies, deseeded and sliced
 
For The Dressing:
 
100g coconut milk

50g soy sauce

Juice of 2 limes

25g maple syrup

25g sesame oil

1 clove garlic, finely chopped

15g Essential Cuisine Peanut Free Satay Seasoning

5g cornflour, mixed with a little water

Method...

1. Preheat a fryer to 180c
   
   
2. In a large bowl, mix together the salad ingredients
   
   
3. In a small saucepan add all the dressing ingredients and place over a medium heat. Bring to the boil and add the cornflour to thicken, leave to cool. Dress the salad with the cooled dressing.
   
   
4. Mix the cornflour with the Essential Cuisine Peanut Free Satay Seasoning and toss the diced tofu in it.
   
   
5. Fry the tofu in batches, divide the salad into bowls, top with the tofu and serve.