Waitrose and Partners
Watermelon, tofu & rice noodle salad

Watermelon, tofu & rice noodle salad

Sweet, bang-in-season watermelon, tamarind and herbs are in perfect harmony in this summer-hits salad.

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VeganVegetarianLow fatLow in saturated fatSource of protein2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare20 mins
  • Cook-
  • Total time20 mins

Ingredients

  • ½ x 180g pack dried rice noodles
  • 2 tbsp Ottolenghi Sticky Date & Tamarind Sauce
  • 1 tbsp light soy sauce
  • ½ small watermelon (about 850g), cut into 2cm chunks
  • ½ ridged cucumber (about 150g), halved lengthways, seeds removed, and finely sliced
  • ¼ x 25g pack mint, leaves torn
  • 40g roasted salted cashew nuts, roughly chopped
  • ½ x 300g pack Clearspring Organic Silken Tofu, sliced

Method

  1. Bring a kettle of water to the boil. Put the noodles in a heatproof bowl and cover with just-boiled water; leave to soak for 3 minutes until tender. Meanwhile, in a small bowl, mix together the tamarind and soy sauces until smooth; season with salt.

  2. Drain the noodles and rinse under cold running water, then drain again and put in a large bowl with the watermelon, cucumber, most of the mint and the cashews. Drizzle over most of the tamarind and soy mixture and carefully toss together. Divide between bowls, arrange the slices of tofu on top, then drizzle with the remaining dressing and scatter over the remaining mint leaves.

Cook’s tip

Leftovers, Silken tofu 

Whizz with a handful of soft herbs, lime juice and a little oil for a speedy, high-protein salad dressing.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,860kJ/ 679kcals

Fat

19.3g

Saturated Fat

3.7g

Carbohydrates

95.5g

Sugars

33.6g

Fibre

3.6g

Protein

29g

Salt

1.6g

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