Air-fryer spring rolls
Make these spring rolls in the air fryer for an easy and fun vegetarian lunch for the family. Serve with the sweet chilli sauce for dipping
Citrussy tofu udon shake-up salad
Serves 2
Easy
Prep:
Cook:
Liven up your packed lunch with this udon noodle-based salad, tossed with tofu, sugar snaps, pepper, spring onions and carrot in a lemon and lime dressing
Skip to ingredients
- 240g firm tofupatted dry then cut into cubes
- 1 tsp cornflour
- 1 tbsp vegetable oil
- 2 x 150g packs straight-to-wok udon noodles
- 1 red pepperfinely sliced
- 1 spring onionfinely sliced
- 75g sugar snapssliced into three
- 1 carrotcut into ribbons
- 10g corianderroughly chopped
For the dressing
Nutrition: per serving
- kcal510
- fat19g
- saturates3g
- carbs52g
- sugars13g
- fibre11ghigh
- protein26g
- salt3.13g
Method
step 1
Put the tofu in a large bowl. Scatter over the cornflour and some salt and pepper. Mix well to coat. Heat the vegetable oil in a small frying pan on medium heat, then lower in the tofu and cook on all sides until golden, about 5-6 mins. Remove, then drain on kitchen paper and leave to cool.
step 2
In a large container, mix all the dressing ingredients together. Cook the udon following pack instructions.
step 3
Add the tofu to the container with the dressing, then top with the noodles, veg and the coriander, in that order, so the veg stays crunchy.
step 4
When you’re ready to serve, give it all a good shake to combine.
