Sriracha and honey tofu skewers with noodle salad
Enjoy golden tofu skewers packed with sweet and spicy flavour in this quick and easy vegetarian dish. It will be your new go-to!
- 2 tbs Sriracha or chilli sauce
- 2 tbs honey
- 2 tbs light soy sauce
- 500g firm tofu, cut into 3cm pieces
- 1 tsp sesame oil
- 200g vermicelli noodles
- 2 Lebanese cucumbers, cut into long matchsticks
- 2 carrots, peeled, cut into long matchsticks
- 2 spring onions, cut into long matchsticks
- 1/2 cup (125ml) miso and sesame vinaigrette
Combine the sriracha or chilli sauce, honey and soy sauce in a small bowl. Place the tofu in a large bowl. Pour over half the soy sauce mixture and gently toss to coat. Thread the tofu evenly onto soaked bamboo skewers.
Heat oil in a large non-stick frying pan over high heat. Add skewers and cook, turning occasionally, for 6-8 mins or until golden brown and heated through. Pour over remaining soy sauce mixture and set aside to cool slightly.
Meanwhile, place noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 3 mins or until tender. Refresh under cold water. Drain well. Return noodles to the bowl with the cucumber, carrot and spring onion. Drizzle over the vinaigrette and toss to combine.
Divide the noodle mixture among serving bowls. Top with the skewers and drizzle with any pan juices.