Delicious Cold Peanut Noodle Salad with Crunchy Tofu & Peppers
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Author:souzanfood
Total Time:30 minutes
Yield:4 servings 1x
Description
Savor a fresh cold peanut noodle salad featuring crunchy bell peppers and tofu for a quick, tasty meal that’s plant-based and satisfying.
Ingredients
Scale
8 oz of rice noodles
1 cup of bell peppers (sliced thinly)
14 oz of firm tofu (cubed)
¼ cup of peanut butter
2 tbsp of soy sauce
1 tbsp of maple syrup
2 tbsp of lime juice
1 tsp of sesame oil
Optional: ¼ cup of cilantro (for garnish)
Optional: chili flakes (for garnish)
Optional: 1 cup of frozen peas or edamame (for garnish)
Special Garnish: ¼ cup of chopped peanuts
Special Garnish: 2 tbsp of sesame seeds
Instructions
Cook the noodles: In a large pot of boiling water, cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process.
Prepare the tofu: While the noodles are cooking, press the tofu between paper towels to remove excess moisture. Cut into cubes and pan-fry in a little oil over medium heat until golden brown on all sides.
Make the dressing: In a bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth. If it’s too thick, add a teaspoon of water until you reach your desired consistency.
Combine everything: In a large mixing bowl, toss together the cooled noodles, sliced bell peppers, and fried tofu. Pour the peanut sauce over everything and mix until well combined.
Garnish and serve: Top your salad with chopped peanuts, sesame seeds, and cilantro for that extra boost of flavor. Serve it chilled or at room temperature.
Notes
This Cold Peanut Noodle Salad is a delightful mix of chewy noodles, crunchy bell peppers, and savory tofu, making it a perfect dish for summer nights and quick meals.
