Name: Noodle Salad With Tofu
Prep time: 15 s
Cook time: 10 s
Total time: 25 s
Yield: 4
Ingredients: 100g dried vermicelli noodles; 500g firm tofu diced; 1/2 bunch mint leaves; 1/2 bunch coriander leaves; 1 cucumber seeds removed sliced thinly; 1 carrot peeled cut into matchsticks; 1 cup bean sprouts; 2 tsp fried shallots; MAGGI 3 ways – Bold and Fragrant

Introducing Bold & Fragrant Recipe Base 3 ways to create - Noodle Salad With Tofu.

Prep time 15 min

Skill level Easy

Cook time 10 min

Serves 4

Nutritional information per serving

Carbohydrates 43.3 g

Energy 406.1 kcal

Fats 14.4 g

Fiber 6.7 g

Protein 25.6 g

Saturated Fats 2.1 g

Sodium 688.4 mg

INGREDIENTS
METHOD

INGREDIENTS

INGREDIENTS FOR

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100 Gram

100g dried vermicelli noodles
500 Gram

500g firm tofu, diced
40 Gram

1/2 bunch mint leaves
75 Gram

1/2 bunch coriander leaves
140 Gram

1 cucumber, seeds removed, sliced thinly
120 Gram

1 carrot, peeled, cut into matchsticks
80 Gram

1 cup bean sprouts
5 Gram

2 tsp fried shallots
1 Packet

MAGGI 3 ways – Bold and Fragrant

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METHOD

Cook Vermicelli
Cook vermicelli according to directions on packet, rinse well under cold water; drain, set aside.
Cook tofu with Maggi sauce
In a medium bowl, spoon out 1 tbsp of MAGGI 3 ways – Bold and Fragrant (reserve remaining to use in step 3). Add tofu and mix well. Heat frying pan or wok over high heat, add 1 tsp oil; add tofu to pan and cook for 5 mins or until browned.
Mix noodles with ingredients
In a large serving bowl, combine vermicelli noodles, mint, coriander, cucumber, carrot, bean sprouts, warm tofu, and remaining MAGGI 3 ways – Bold and Fragrant; mix well. Option to top with fried shallots if desired.

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PREFERENCES

Noodle Salad With Tofu