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Sticky Sesame Tofu Noodles with Quick Cucumber Pickle
Crisp tofu and rice noodles in a sticky ginger-soy glaze with sesame, spring onions, carrot, and lime cucumber pickle.
35 min640 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
640 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 640 kcal |
| Protein | 28g |
| Carbohydrate | 72g |
| of which sugars | 13g |
| Fat | 22.8g |
| of which saturates | 6.4g |
| Fibre | 10g |
| Salt | 1g |
Cook mode
Prepare the pickle and aromatics
Halve and thinly slice the cucumber, peel the carrots into ribbons, thinly slice the spring onions, grate the garlic and ginger, then zest and juice the limes. Toss the cucumber with the rice vinegar, half the lime juice, and 0.25 teaspoon salt; set aside.
Timer: 8 min