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.
- 1 1/2 tbsp macadamia oil
- 1/2 cup macadamias roughly chopped
- 1 yellow onion chopped
- 350 g firm tofu block, cut into cubes
- 1/4 cup hoisin sauce good quality
- 1/4 cup lime juice
- 3 tbsp macadamia oil
- 1 tbsp brown sugar
- 2 tspn soy sauce
- 200 g rice noodles soaked until tender
- 1 cup mint leaves or Thai basil
- 1 lettuce small, chopped
- 1 carrot large, chopped
- 2 Lebanese cucumbers chopped
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, 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.
Calories: 643kcalCarbohydrates: 74gProtein: 17gFat: 34gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gCholesterol: 1mgSodium: 358mgPotassium: 727mgFiber: 11gSugar: 20gVitamin A: 3869IUVitamin C: 21mgCalcium: 231mgIron: 4mg