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This is an edited extract from 7 Minutes to Better Health by Sam Wood published by Hardie Grant Books RRP $39.99 and available in stores nationally.
Photographer: Caitlin Mills
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For the marinade
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Thai noodle salad with marinated tofu recipe
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Serves: 2
Ingredients
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What to do
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Chop tofu into 1 ½ cm (¼ in) cubes.
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Place the marinade ingredients in a bowl, add the tofu and mix together until the tofu is coated. Cover the bowl and place it in the fridge for at least 20 minutes.
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Shred the cabbage and thinly slice the capsicums.
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Bring a pot of water to the boil and cook the noodles until tender. Drain the noodles, then rinse under cold water. Set aside.
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Drain the marinade from the tofu but reserve the marinade for use later.
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Heat a frying pan to medium-high heat. Once hot, add the tofu and cook for about 4–6 minutes until browned and heated through. Remove from the heat.
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Place the noodles, tofu and all the veggies and herbs on a large serving plate. Cover with the reserved marinade and toss to coat.
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Top with peanuts. Serve while the tofu is still warm.
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