This vibrant salad in a jar is a flavour-packed, plant-based lunch upgrade, with crispy marinated tofu, crunchy veg, herbs, noodles and a zesty tamari-lime dressing layered to-go. Just shake and enjoy!

Recipes, styling & photos Emma Boyd

Serves 4, Prep Time 30 minutes, Cook Time 15 minutes

2 blocks tofu

4 tbsp honey

pinch chilli flakes

2 tbsp grated ginger

4 cloves garlic, minced

4 tbsp tamari

2 tbsp water

4 tbsp olive oil

150 g rice noodles

1¼ cups edamame beans

3 cups shredded green cabbage

1 cup mint, roughly chopped

1 cup coriander, roughly chopped

½ small red onion, thinly sliced

⅓ cup peanuts

1 red chilli, optional, thinly sliced

 

4 tbsp tamari

5 tbsp lime juice

3 tbsp olive oil

2 tsp sesame oil

1 tbsp brown sugar

Cut the tofu into bite-sized cubes and put it into a large container with a lid. Mix together the honey, chilli flakes, ginger, garlic, tamari and the water, then pour this over the tofu and mix carefully to coat each piece. Put into the fridge for several hours or overnight, mixing a few times as it marinates. 

When ready to cook, heat the olive oil in a heavy-bottomed frying pan over a medium-high heat. Remove the tofu from the marinade using a slotted spoon and fry in two batches until golden and crispy. Once each batch is done pour over half the marinade and cook, stirring as you go until it has evaporated. Remove from the heat and set aside. 

Put the rice noodles and the edamame beans into two separate heat-proof bowls and pour boiling water over them. Leave the edamame for several minutes, then drain well. For the noodles, stir them several times, then leave for about 4 minutes or until al dente. Then drain and run under cold water for a minute or so, then drain again. Drizzle over a little olive oil, mix and set aside. 

To make the salad jars, first add in the noodles, followed by the cabbage, the edamame beans, herbs, red onion, then the tofu. Then garnish with the peanuts and the red chilli. Put all the dressing ingredients into a jar, shake well, then divide between the jars and put on the lids. Or if you wanted to eat this at home, mix all the salad ingredients together, garnish with the peanuts and chilli and dress before serving.