Tofu and Noodle Salad with Peanut Sauce
Elevate your salad game with this vibrant Tofu and Noodle Salad with Peanut Sauce—a refreshing, protein-packed dish that’s perfect for any occasion. Featuring crispy, golden tofu coated in soy sauce and cornstarch, tender rice noodles, and a medley of colorful vegetables like carrots, red bell peppers, and cucumbers, this salad offers a delightful combination of textures and flavors. The rich, creamy peanut sauce, infused with lime juice, honey, and sesame oil, ties everything together with a tangy, nutty finish, while a sprinkle of chopped peanuts adds the perfect crunch. Quick to prepare in just 30 minutes, this wholesome recipe is ideal for light lunches or dinners and can be customized with your favorite fresh herbs. Versatile, satisfying, and downright delicious, this noodle salad is sure to become a household favorite!
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Recipe Information
Ingredients
- 400 g Firm tofu
- 200 g Rice noodles
- 2 tbsp Soy sauce
- 2 tbsp Cornstarch
- 3 tbsp Vegetable oil
- 1 large Carrot
- 1 medium Red bell pepper
- 1 small Cucumber
- 10 g Fresh cilantro
- 4 tbsp Peanut butter
- 2 tbsp Lime juice
- 1 tbsp Honey
- 1 tsp Sesame oil
- 2 tbsp Water
- 2 tbsp Chopped peanuts
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Press the tofu for 15 minutes to remove excess moisture. Cut into 1-inch cubes.
In a bowl, toss the tofu with 1 tablespoon of soy sauce, cornstarch, salt, and black pepper to coat evenly.
Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the tofu cubes and cook for 8-10 minutes, turning occasionally, until golden and crispy on all sides. Set aside to cool.
Cook the rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
Thinly slice the carrot, red bell pepper, and cucumber into matchstick-sized strips. Roughly chop the fresh cilantro.
In a small bowl, whisk together the peanut butter, remaining 1 tablespoon of soy sauce, lime juice, honey, sesame oil, and water until smooth and creamy.
In a large mixing bowl, combine the rice noodles, vegetables, and cilantro. Add the cooked tofu and drizzle the peanut sauce evenly over the mixture.
Toss gently to coat all the ingredients in the sauce. Adjust seasoning with additional lime juice or salt, if desired.
Transfer the salad to serving plates or bowls and garnish with chopped peanuts.
Serve immediately and enjoy!
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 9.5 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 591 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
