Pickled Carrot



  1. Preheat oven to 200ºC.
  2. In a pot of boiling salted water, add the pasta and cook as per packet instructions.
  3. Drain the pasta and refresh under cold running water.
  4. Combine honey, tamari, sesame oil and siracha in a bowl, add the tofu and toss to coat. Roast for 20 minutes or until golden and crispy.
  5. In a bowl whisk to combine vinegar, salt and sugar then add the carrot. Toss to coat then set aside to pickle.
  6. Whisk together all the dressing ingredients and taste to check that it's balanced.
  7. Prepare cucumber, mint, coriander, lettuce and snow peas to serve.
  8. Arrange everything in a bowl, pour over the dressing and sprinkle over the peanuts and fried shallots.
  9. Serve and enjoy with family and friends!

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