Satay Tofu Skewers with Thai Noodle Salad

Ingredients

• 1 Tbsp Curry Powder
• 2 Tbsp White Sugar
• 2 Tbsp Valcom Red Curry Paste
• 1 Tsp salt
• 2 cloves of minced garlic
• 2cm piece of minced ginger
• 3/4 cup of coconut milk
• 450g block of firm tofu, diced into 1cm pieces
• 100g packet of rice noodles
• 2 cups of red cabbage, shredded
• 1 1/2 cups of carrot shredded
• 1 1/2 cups of bean sprouts
• 2 green onions, sliced
• 1/2 cup of mint, torn
• 1/4 cup roasted peanuts, roughly chopped
• 2 Tbsp soy sauce
• 2 Tbsp rice wine vinegar
• 3 Tbsp neutral oil
• 1 birds eye chili, seeds removed and minced
• 1 lime
• 2 Tbsp Squid Brand Fish Sauce
• Wooden skewers, soaked for at least 30 minutes

Method

1. Combine curry powder, 1 Tbsp of sugar, Valcom red curry paste, salt, 1 clove of garlic, ginger, coconut milk and tofu in a bowl. Stir until tofu is coated and set aside to marinate for at least 30 minutes ( can be left overnight if prepping ahead of time).
2. Cook the noodles to packet directions, rinse with cold water and set aside to drain
3. Mix the dressing for the salad by combining the remaining 1 Tbsp of sugar, 1 clove of minced garlic, soy sauce, rice wine vinegar, fish sauce, neutral oil, the juice of half a lime and chili in a glass jar. Put the lid on the jar and shake to combine
4. Combine the cooked noodles, cabbage, bean sprouts, carrot and mint in a bowl. Pour over dressing and toss to combine. Top with the spring onion and peanuts
5. Heat a BBQ or grill pan to medium-high. Thread tofu cubes onto soaked skewers and place on the BBQ or grill pan. Cook skewers until slightly charred on the outside. Remove from the grill and squeeze half the lime over skewers.
6. Enjoy!!!

Product used in recipe

• Valcom - Curry Paste Red
• Squid Brand - Fish Sauce