Peanut Noodle Salad Sesame Tofu

This Peanut Noodle Salad with Sesame Tofu is my answer to days when you want a complete meal packed with flavors and textures but refuse to turn on the oven. A creamy peanut sauce brings everything together from crunchy veggies and bouncy noodles to golden cubes of crisp tofu the magic is in every bite.

The first time I tossed this together on a hot afternoon I remember everyone gathered around the bowl sneaking bites straight from the salad tongs and now it is a summer picnic staple in our house.

Ingredients

• Firm tofu: this soaks up marinades and crisps up beautifully when pan-fried look for a block with minimal water content
• Corn starch: gives the tofu that golden crunch check that yours is fresh with no lumps
• Sesame oil: imparts a toasty nutty aroma and flavor to both sauce and salad try to use toasted sesame oil for depth
• Low sodium soy sauce: use for balanced flavor or tamari for gluten free
• Sriracha: adds subtle heat and tang you can adjust for spice preferences
• Everything but the bagel seasoning: brings a savory crunch pick one that is not overly salty
• Olive oil: helps crisp the tofu use extra virgin for best results
• Unsalted peanut butter: the star in the sauce look for creamy no-stir varieties with a short ingredient list
• Fresh lime juice: gives zip and balance to the peanut sauce pick limes that feel heavy for their size
• Fresh ginger and garlic: both essential for the sauce choose ones that are plump and not dried out
• Jalapeño: blends fresh kick into the peanut sauce remove seeds for less heat
• Vermicelli rice noodles: these are delicate and soak up sauces choose noodles that are firm and do not break easily
• Red bell pepper purple cabbage green cabbage zucchini: all bring crunch color and vitamins buy the freshest you can find
• Cilantro and lime wedges for garnish: these brighten every bite and add a fresh lift

Step-by-Step Instructions

Press the Tofu:

Set the block of tofu between two plates and weigh it down to release moisture let it sit at least twenty minutes for extra crispy results drain excess liquid every ten minutes

Prepare the Veggies and Noodles:

While the tofu presses slice bell pepper and cabbage and spiralize or shred your zucchini cook vermicelli noodles according to instructions and rinse with cold water to stop cooking and de-stick drizzle lightly with sesame oil and toss with the veggies in a large mixing bowl

Blend the Peanut Sauce:

Add peanut butter soy sauce sesame oil lime juice sriracha jalapeño garlic ginger and water to a food processor or blender process until totally smooth scrape down the sides as needed taste and tweak with extra lime or sriracha if you want more zing or heat

Marinate and Coat the Tofu:

Combine corn starch sesame oil soy sauce and sriracha in a dish and slice tofu into bite sized pieces dip each piece into the marinade so every side is covered press into everything but the bagel seasoning so each piece has a coat but not an overly thick one if your seasoning is very salty use a lighter hand

Pan Fry the Tofu:

Heat a thin layer of olive oil in a nonstick skillet over medium heat add tofu pieces making sure they are not crowded cook each side for about three minutes until golden and crisp all over turn gently so coating stays on transfer finished tofu to a paper towel lined plate

Assemble the Salad:

Toss noodles and veggies with half the peanut sauce so everything gets coated divide among bowls and top with crispy tofu a sprinkle of cilantro and a wedge or two of lime drizzle more peanut sauce over the top to taste

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Storage Tips

Storage Tips

To keep everything fresh store the noodles veggies tofu and sauce separately in airtight containers in the fridge this keeps the tofu crispy and stops noodles from soaking up all the sauce only toss together before serving leftovers last three to four days

Ingredient Substitutions

For nut allergies sunflower seed butter makes a great alternative in the sauce swap cabbage for shredded carrots or snap peas for variety use soba or wheat noodles if rice noodles are unavailable adjust sriracha for heat sensitivity or omit the jalapeño entirely

Serving Suggestions

I love adding extra fresh herbs like mint or Thai basil on top for brightness serve with extra lime wedges for everyone to squeeze over their own bowl pairs perfectly with a cold cucumber salad or chili oil for extra spice

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A Little Recipe Context

Peanut noodles and crispy tofu are both staples in Southeast Asian cooking this recipe brings them together in a Western-friendly weeknight format what makes it unique is the everything bagel seasoning which puts a fun twist on classic sesame tofu salads

Recipe FAQs

→ How do you make the tofu crispy?

Press the tofu well, coat in corn starch and sesame oil, then pan-fry until golden and crisp on each side.

→ Can I substitute peanut butter in the sauce?

Yes, almond butter or sunflower seed butter work well if you have a peanut allergy or prefer a different flavor.

→ Should the noodles be served hot or cold?

Cool the noodles under cold water after cooking; the salad is best enjoyed chilled or at room temperature.

→ How do I store leftovers?

Keep the tofu, noodles, vegetables, and sauce separate in the fridge, combining them just before serving for best texture.

→ Is this dish gluten-free?

Use tamari in place of soy sauce and check that your noodles are gluten-free to ensure the dish is suitable.

→ Can I add extra vegetables?

Absolutely. Try carrots, snap peas, or cucumber for more crunch and color in your noodle salad.