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.