
Directions
Prep the tofu:
Press the tofu between two plates to extract the water. Cut the tofu into cubes and place into a bowl. Coat with corn starch and season with salt. Heat a large frying Pan with oil and cook on either side for 1-2 minutes until golden brown and crispy.
Remove from the heat and set aside to cool.
Prep the salad:
Cook the edamame beans in accordance with the instructions on the packet. Drain and set aside to cool.
Dice the cucumber and capsicum, Slice the green onion.
Cook the noodles and prepare the sauce:
Cook the noodles: Place the noodles in a large bowl & cover with boiling water. Cover with a plate for 5 minutes. Drain and set aside to cool.
To prepare the sauce, mix all the ingredients together.
Build the jars:
Repeat the steps below, evenly dividing the ingredients between each of the 3 jars.
- Satay sauce.
- Noodles
- LeaderBrand Coleslaw
- Edamame Beans
- Capsicum
- Cucumber
- Tofu
- Spring onion
- Coriander
- Peanuts
Store in the fridge for up to 3 days. To serve, tip the jar contents onto a plate/bowl, mix and enjoy!
Featured Products
Ingredients
- 3x medium sized mason jars with lids
- ½ bag LeaderBrand Coleslaw
- 125g Vermicelli noodles
- 1 spring onion
- ½ cup edamame beans
- 1 red capsicum sliced
- ½ cucumber diced
- 1 hand full fresh coriander
- ¼ cup chopped peanuts
Tofu (or protein of choice):
- 1 block firm tofu
- Salt
- 1 tbsp corn starch
- Oil
Satay sauce:
- ½ cup smooth peanut butter
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 5 tbsp warm water
- ½ tbsp rice wine vinegar
- 1 tbsp maple syrup
- 1 clove garlic minced
- 1 tsp ginger minced
