Peanut Noodle Salad Sesame Tofu (Printable Version)
Tofu, noodles, and crisp veggies meet spicy peanut sauce for a vibrant, flavor-packed dish.
# Ingredients:
→ Sesame Tofu
01 -
400 g firm tofu, drained and pressed
02 -
1 tablespoon corn starch
03 -
1 tablespoon sesame oil
04 -
1 tablespoon low sodium soy sauce or tamari
05 -
1 tablespoon sriracha (optional)
06 -
everything but the bagel seasoning
07 -
olive oil, for frying
→ Peanut Sauce
08 -
125 g unsalted peanut butter
09 -
60 ml low sodium soy sauce or tamari
10 -
1 tablespoon sesame oil
11 -
1 lime, juiced
12 -
1 tablespoon sriracha
13 -
1 jalapeño, chopped, seeds and stems removed
14 -
1 clove garlic
15 -
2.5 cm fresh ginger
16 -
60 ml water
→ Noodle Salad
17 -
230 g dried vermicelli rice noodles
18 -
sesame oil, to drizzle
19 -
1 red bell pepper, thinly sliced
20 -
1/4 head purple cabbage, shredded
21 -
1/4 head green cabbage, shredded
22 -
1 zucchini, shredded or spiralized
23 -
fresh cilantro, for serving
24 -
lime wedges, for serving
# Steps:
01 -
Remove tofu from packaging and place between two plates. Let sit for 20–30 minutes to expel excess moisture, draining liquid as needed.
02 -
While tofu presses, bring a large pot of water to a boil. Cook vermicelli noodles as per package instructions. Drain, rinse with cold water, and toss with a little sesame oil in a large bowl. Thinly slice bell pepper, shred both cabbages and zucchini, and add to noodles. Toss to combine.
03 -
Combine peanut butter, soy sauce or tamari, sesame oil, lime juice, sriracha, jalapeño, garlic, ginger, and water in a blender or food processor. Blend until smooth and adjust seasoning to taste. Set aside.
04 -
In a shallow dish, whisk corn starch, sesame oil, soy sauce, and sriracha. In a separate plate, spread out everything but the bagel seasoning. Cut tofu into cubes or triangles, coat thoroughly in marinade, then press into seasoning on all sides.
05 -
Heat olive oil in a non-stick pan over medium heat. Place coated tofu cubes into the pan and cook 2–3 minutes per side until golden and crisp. Remove from pan and set aside.
06 -
Just before serving, toss noodle-vegetable mixture with half of the peanut sauce. Divide between bowls, top with crispy tofu, fresh cilantro, lime wedges, and drizzle remaining peanut sauce over the top.
# Notes:
01 -
If your seasoning blend is especially salty, sprinkle rather than fully coat the tofu. Ensure seasoning adheres by pressing into the surface.
02 -
For meal prep, store sauce, noodles, tofu, and vegetables separately in the refrigerator until ready to serve.