Tofu & Peanut Noodle Salad

Published by

Jasmine

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If you’re looking for a prep-able, high-protein, high-fibre salad packed with plenty of plant variety; look no further!

INGREDIENTS

Tofu:

Extra-firm tofu (I used a smoked variety for extra flavour)

Cornflour (to help get it crispy)

Vegetables:

Carrot

Red pepper (I used a sweet red pepper but bell peppers also work)

Red cabbage

Spring onions

Edamame beans (I used frozen)

Cucumber

Radishes

Yellow pepper

Sauce:

Maple syrup

Soy sauce

Ginger

Garlic

Peanut butter

Mirin (or any other vinegar)

Toppings, noodles and everything else:

Coriander

Dried noodles (I used whole wheat)

Raw / unsalted peanuts

Sesame seeds

TIPS & NOTES

Personally, when I want crispy cubed tofu, I like to freeze the block right away after purchase and, the night before I want to use it, I defrost it in the fridge. This helps it have a spongier texture that stays more intact.

Tofu & Peanut Noodle Salad

  • Servings: SERVE
  • Difficulty: Easy
  • Print

A rainbow tofu noodle salad that’s perfect for meal prep

Blender needed, no advance prep required (though freezing and defrosting the tofu is recommended – see Tips & Notes)


Ingredients

  • 225g of firm tofu (cubed)
  • 15g of cornflour
  • 125g of dried noodles
  • 50g of peanut butter
  • c. 10cm piece of ginger (roughly chopped)
  • 1 clove of garlic
  • 1 tsp of maple syrup
  • 1 tbsp of soy sauce
  • 10g of mirin (or other light vinegar)
  • 25g of peanuts
  • 5g of sesame seeds
  • 2 spring onions (sliced into rounds)
  • 1/2 a large cucumber (c. 175g) (sliced into rounds)
  • 1 red pepper (cut into bitesized chunks or small batons)
  • 1 yellow pepper (cut into bitesized chunks or small batons)
  • c. 8 radishes (cut into slices)
  • 1 carrot (peeled and cut into batons)
  • 100g of red cabbage (finely sliced lengthways then roughly chopped in the other direction)
  • 120g of edamame beans
  • A handful (c. 5g) of coriander (large stem removed and finely chopped)
  • A generous drizzle of sesame oil (or avocado oil)


Directions

  1. Boil the kettle
  2. Toss the tofu cubes through with the cornflour until coated
  3. If using frozen edamame, leave to sit in boiling water
  4. Cook the noodles as per pack intructions, run under cold water and set aside
  5. Lightly toast the sesame seeds and peanuts in a large frying pan over a low-medium heat for 3-5 minutes until fragrant
  6. Over a medium-high heat, add a generous amount of oil to the frying pan before adding the tofu
  7. Cook the tofu (turning each piece periodically with tongs) until golden and crispy on all sides (this should take around 7 minutes in total) – set aside
  8. Blend the ginger, garlic, mirin, soy sauce, maple syrup, peanut butter and 1/4 of the carrot with 2 tbsp of cold water – blend until smooth and adjust with water (1 tbsp at a time) until it has a smooth, pourable consistency
  9. Add the noodles, remaining carrot, cabbage, sesame seeds, spring onions, coriander, tofu, yellow pepper, radishes, red pepper, cucumber, drained edamame and peanuts to a bowl, pour over the peanut sauce and toss together to serve

Let me know if you try this tofu salad!

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