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Cook noodles according to packet instructions. Drain and cool under cold running water, then drain well and set aside.
Combine tamari, mirin, sambal oelek (if using) and sesame oil in a bowl, add tofu, and turn to coat. Marinate for 15 minutes.
Combine rice wine vinegar and ½ tsp salt in a bowl. Add cucumber, onion and chilli (if using), toss to coat. Set aside. Sprinkle pineapple with sugar, turning to coat. Preheat a barbecue or grill pan over high heat. Drain tofu and reserve marinade. Lightly grease tofu and pineapple with oil spray and grill for 3 minutes each side or until tofu is charred and pineapple caramelised. Cool pinepple slightly, then slice into wedges. Add pineapple and mint to cucumber mixture, and toss to combine.
To serve, toss reserved marinade with noodles, then divide among serving bowls. Top with tofu and cucumber and pineapple mixture, then scatter with almond.