Sticky tofu and coriander salad

Sticky tofu and coriander salad
  • Low phosphate
  • Low potassium
  • Low salt
  • Vegan
  • Vegetarian
  • Lunch
  • Main meal
  • Asian
  • 90 minutes or less
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This tasty vegan salad is a great source of protein, low in potassium, phosphate and salt.


396g firm tofu

200g rice noodles

20g fresh coriander

6 spring onions

Β½ green chilli

150g beansprouts

100g watercress

1 tablespoon sesame seeds

2 tablespoons pickled pink ginger

2 tablespoons sunflower oil

Β½ cucumber

4 tablespoons sweet chilli sauce

1 lime

75ml water

2 teaspoons sesame oil

3 tablespoons maple syrup

1 tablespoon white wine vinegar

1 teaspoon dried chilli powder


  1. Step 1

    Press the tofu by wrapping in tea towel, place on a plate and add weight for 30 mins. Cut into 2.5cm thick slice. Mix the maple syrup, white wine vinegar and chilli powder. Marinate the tofu for at least 30 minutes.

  2. Step 2

    Follow packet instructions to cook rice noodles then set aside. For the salad, pick the watercress and coriander leaves, place in salad bowl with beansprouts. Thinly slice the spring onions, cucumber, and green chilli and add these to the bowl.

  3. Step 3

    Add the pickled ginger, sesame seeds and grated lime zest to the salad. For the dressing, mix sweet chilli sauce, water, zest and juice of lime and sesame oil in a bowl.

  4. Step 4

    Heat a tablespoon of sunflower oil in frying pan over a medium to high heat. Cook tofu slices for 2 minutes each side until golden brown. Add the drained noodles to the salad and mix, pouring over the salad dressing. Garnish with coriander leaves and serve.

Food facts

The main source of carbohydrate in this dish comes from the rice noodles. The carbohydrate value of this dish has been provided for those who have been trained in insulin adjustment.

Despite the use of some high potassium and high phosphate ingredients, the quantities have been carefully selected so when served with rice noodles and in the portions recommended, the overall dish is low in both potassium and phosphate.

If you have been prescribed a phosphate binder, ensure you take them with this dish

The tofu used in this recipe is a good source of protein which is great for people receiving dialysis who need to eat more protein. If you have been advised to reduce your protein intake you could have a smaller portion of the tofu.

There is the no added salt in this recipe the flavour comes from the various herbs, ginger and lime zest as well as the fresh salad vegetables.

Once cooked, place in an airtight container and refrigerate. Consume within 2 days.

To press the tofu, wrap the block of tofu in a clean tea towel and then put it on a large plate. Put a chopping board or plate on top and add weight with cans and jars. Leave for 30 minutes. The tofu will be about two-thirds its original thickness, and up to 100ml water will have been removed.

Adjust the amount of green chilli to your own taste and how spicy you like it.