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Grilled Tofu and Noodle Salad Recipe

Grilled Tofu and Noodle Salad is a popular Indian Salad
Author :
 
On :
Tuesday, 25 July, 2017
Category :
Vegetarian Recipe
Course :
Salad Recipe
Cuisine :
Indian Recipe
Technique :
BBQ Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Take a look at more Salad Recipes. You may also want to try Healthy Waldorf Salad, Best Mango Summer Salad, Easy Brinjal Salad

Ingredients

  • 100 g - Tofu
  • salt, pepper - according to taste
  • Olive oil
  • For sauce:
  • 1/3 cup - vegetable stock
  • 1 tsp - garlic, minced
  • 1/2 tsp - ginger, minced
  • 1/4 tsp - pepper Corns
  • 1 tsp - Olive oil
  • 1 tsp - shallots, sliced
  • 1/4 tsp - chilli flakes
  • 1/2 tbsp - Tamarind juice
  • 1/2 tbsp - roasted peanuts, powdered coarsely
  • 1 tsp - Honey
  • few coriander roots
  • salt to taste
  • For noodle vegetable salad:
  • 50 g - thin glass noodles
  • 1/2 tsp - Olive oil
  • 1/4 cup - Bean sprouts
  • 1/4 cup - shredded Carrot
  • 1/4 cup - Cucumber strips
  • 1/4 cup - Apple strips
  • 1/2 tbsp - Apple cider Vinegar
  • 1 tbsp - Raisins
  • 1 tbsp - French mustard
  • salt & pepper
  • How to Make Grilled Tofu and Noodle Salad:

    1. For tofu:
    2. Cut tofu into rectangular pieces.
    3. Dab salt and pepper all over the pieces and brush lightly with olive oil.
    4. Grill till slightly browned.
    5. For sauce:
    6. Blend garlic, coriander roots, ginger and pepper corns to a paste.
    7. Heat the oil in a small pan.
    8. Saute the shallots till they turn pink.
    9. Add the crushed paste and chilli flakes, fry for few seconds.
    10. Add vegetable stock and tamarind paste.
    11. Simmer for 2 minutes until raw smell of tamarind goes away.
    12. Add peanut powder, honey and salt.
    13. Bring to a boil and pour over the tofu.
    14. For noodle vegetable salad:
    15. Prepare the noodles as per directions on the pack. Toss with 1 tsp of olive oil.
    16. Combine the noodles with vegetables and season to taste with salt and pepper.
    17. Chop the raisins finely and mix with vinegar and mustard.
    18. Toss with noodle and vegetable mixture.
    19. Serve with the tofu.




     

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