Sticky tofu and coriander salad

Sticky tofu and corriander salad final image

Prep time: 1 hour
Cook: 15 mins
Serves: 4

This tasty vegan salad is a great source of protein, low in potassium, phosphate and salt.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
25.0g	Carbohydrate
484.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
25.0g	Carbohydrate	484.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

This spicy, sticky and sweet Asian inspired, tofu salad needs a little preparation but makes a great summery meal. Why not try cooking it on the BBQ.

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Ingredients

396g firm tofu

200g rice noodles

20g fresh coriander

6 spring onions

½ green chilli

150g beansprouts

100g watercress

1 tablespoon sesame seeds

2 tablespoons pickled pink ginger

2 tablespoons sunflower oil

½ cucumber

4 tablespoons sweet chilli sauce

1 lime

75ml water

2 teaspoons sesame oil

3 tablespoons maple syrup

1 tablespoon white wine vinegar

1 teaspoon dried chilli powder

Method

Press the tofu for 30 minutes, see tips on how to do this. Cut into 2.5cm thick slices. Mix the maple syrup, white wine vinegar and chilli powder. Cover the tofu in the marinade and set aside for at least 30 minutes.

Follow packet instructions to cook rice noodles then set aside. For the salad, pick the watercress and coriander leaves, place in salad bowl with beansprouts. Thinly slice the spring onions, cucumber, and green chilli and add these to the bowl.

Add the pickled ginger, sesame seeds and grated lime zest to the salad. For the dressing, mix sweet chilli sauce, water, zest and juice of lime and sesame oil in a bowl.

To cook the tofu, heat a tablespoon of sunflower oil in frying pan over a medium to high heat. Place the tofu slices in the frying pan and cook for 2 minutes each side until golden brown. Add the drained noodles to the salad and mix thoroughly pouring over the salad dressing. Garnish with coriander leaves and serve.

Food Facts

Carbohydrate

The main source of carbohydrate in this dish comes from the rice noodles. The carbohydrate value of this dish has been provided for those who have been trained in insulin adjustment.

Phosphate/potassium

Despite the use of some high potassium and high phosphate ingredients, the quantities have been carefully selected so when served with rice noodles and in the portions recommended, the overall dish is low in both potassium and phosphate. If you have been prescribed a phosphate binder, ensure you take them with this dish.

Protein

The tofu used in this recipe is a good source of protein which is great for people receiving dialysis who need to eat more protein. If you have been advised to reduce your protein intake you could have a smaller portion of the tofu.

Gluten free

This recipe is naturally gluten free.

Vegetarian

Honey works very well instead of maple syrup in the marinade.

Healthier option

There is the no added salt in this recipe the flavour comes from the various herbs, ginger and lime zest as well as the fresh salad vegetables.

Storage

Once cooked, place in an airtight container and refrigerate. Consume within 2 days.

Tips

To press the tofu wrap the block in a clean tea towel then put it on a large plate. Put a chopping board or plate on top and add weight with cans and jars. Leave for 30 minutes. The tofu will be about two-thirds its original thickness, and up to 100ml water will have been removed. Adjust the amount of green chilli to your own taste and how spicy you like it.