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Spicy peanut butter noodle & tofu salad

Spicy peanut butter noodle & tofu salad

This dish is as much about texture as it is flavour – the tender noodles in a creamy peanut sauce, topped with crispy tofu and cooling, crunchy shredded veg.

4.5 out of 5 stars(3) Rate this recipe
VeganVegetarianHealthySource of protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Ingredients

  • 280g pack firm tofu
  • 3 tbsp vegetable oil
  • 180g pack dried rice noodles
  • 2 tbsp Essential Crunchy Peanut Butter
  • 2 tbsp sweet chilli sauce
  • 2 tbsp light soy sauce, plus 1-2 tbsp to serve
  • 2 tsp Cooks’ Ingredients Chinese Rice Vinegar
  • 6 salad onions, thinly sliced
  • ½ cucumber, quartered lengthways, then thinly sliced
  • 100g radishes, thinly sliced

Method

  1. Cut the tofu into 2cm pieces and pat dry with kitchen paper. Put the oil in a large frying pan over a medium-high heat. Fry the tofu for 3 minutes on each side until golden, then remove to clean kitchen paper to drain.

  2. Put the noodles in a large bowl, cover with boiling water and leave for 3 minutes. Whisk the peanut butter, sweet chilli and soy sauces and rice vinegar together in a large bowl, then add a few bsp boiling water to loosen (how much depends on the consistency of the peanut butter).

  3. Drain and rinse the noodles and add into the peanut sauce, with a little more water to loosen, if needed. Add most of the salad onions and mix well to ensure the noodles are coated.

  4. Serve the noodles in bowls, topped with the crispy tofu, cucumber, radishes, remaining salad onions and a splash of the remaining soy sauce.

Cook’s tip

This works wonderfully as a salad for lunch the next day.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,437kJ/ 344kcals

Fat

20g

Saturated Fat

2.4g

Carbohydrates

22g

Sugars

5.3g

Fibre

3.4g

Protein

17g

Salt

2.2g

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