NOODLE, BROCCOLI AND TOFU PEANUT BUTTER JARS
The secret of successful jar salads is the order in which they are layered. Always put the dressing at the bottom and then add noodles or grains, followed by firmer vegetables and protein in the middle and leafy greens and salad leaves at the top, to prevent them getting soggy.
SERVES 4
PREP 15 MINUTES
COOK 5–10 MINUTES
250g (9oz) fine egg noodles (dried weight)
250g (9oz) broccoli, cut into small florets
225g (8oz) smoked tofu, cubed
olive oil, for spraying
175g (6oz) frozen soya beans, defrosted in boiling water
½ small Chinese cabbage (Napa cabbage), shredded
4 spring onions (scallions), chopped
sweet chilli sauce, for drizzling (optional)
PEANUT BUTTER DRESSING
4 tbsp peanut butter
1 garlic clove, crushed
2 tbsp light soy sauce or tamari
1 tbsp peanut (groundnut) oil
1 tbsp rice wine vinegar
a pinch of dried crushed chilli flakes
a splash of water, to mix
Make the peanut butter dressing: whisk all the ingredients together until smooth and creamy, adding more water if needed. Pour into the bottom of four small Mason or Kilner jars.
Cook the egg noodles as per the instructions on the pack. Drain and cool.
Steam the broccoli in a steamer basket or colander placed over a pan of simmering water for about 3 minutes until just tender and still bright green.
Pat the tofu dry with kitchen paper (paper towels). Lightly spray a small frying pan (skillet) with olive oil and place over a high heat. Add the tofu to the hot pan and cook for a few minutes, turning it occasionally, until golden brown all over. Remove from the pan and allow to cool.
Put the noodles on top of the dressing in the jars and then layer the soya beans, tofu and broccoli on top. Finish with the Chinese cabbage and spring onions.
When you’re ready to eat the salad, either shake or stir the jar to toss everything in the peanut dressing, or tip the contents into a bowl and stir gently. Serve with a drizzle of chilli sauce, if wished.