Lemongrass and chilli tofu skewers
1 tbs, finely chopped
Fresh red chilli
1 whole, finely chopped
400 g, cut into 2cm pieces
Dry rice noodles
150 g, thickly sliced
1 cup(s), (85g finely shredded)
1 medium, cut into thin matchsticks
650 g, (1/2 small) thinly sliced
Reduced salt soy sauce
Unsalted roasted cashew nuts
¼ cup(s), roughly chopped
2 x 3 second spray(s)
- Combine kecap manis, lemongrass, chilli and 1 teaspoon oil in a shallow dish. Add tofu and turn to coat. Set aside to marinate for 20 minutes.
- Meanwhile, cook noodles in a saucepan of boiling water, following packet instructions, or until just tender. Add snow peas for last minute of cooking. Drain and rinse under cold water. Drain well.
- Combine noodles, snow peas, cabbage, carrot, pineapple and mint in a large bowl. Whisk juice, soy sauce and remaining oil in a small bowl. Drizzle dressing over salad and toss gently to combine. Sprinkle with cashews.
- Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Thread tofu onto 12 wooden skewers and lightly spray with oil. Cook skewers, turning occasionally, for 4–5 minutes or until golden brown. Serve skewers with noodle salad.