Asian Noodles Salad with Peanut Sauce and Tofu

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Asian Noodles Salad with Creamy Peanut Sauce and Tofu

Asian slaw noodles salad with a delicious creamy peanut sauce and pan-fried tofu.
Servings 4 portions
Prep Time 30 mins
Cook Time 15 mins
Resting Time 3 hrs

Ingredients

Tofu

  • 4 Tbsp of soy sauce
  • 3 Tsp of rice vinegar
  • 1 Tsp of brown sugar
  • 2 Tbs of olive oil
  • Half a tsp of ground ginger
  • 2 crushed garlic cloves

Peanut Sauce

  • 1 Tsp ground ginger
  • juice of half an orange
  • 1/2 Tsp of salt
  • 2 Full tbsp natural peanut butter
  • 3 Tbsp soy sauce
  • 1 Tsp brown sugar
  • 2 Tsp rice vinegar
  • Pepper to taste
  • Water to thin

Salad

  • 150 g noodles
  • 3 to 4 cups thinly sliced vegetables. Cabbage carrots, broccoli, purple cabbage, bell pepper, zucchini, snap peas.
  • Bunch of cilantro chopped

Instructions

Tofu

  • Wrap the tofu in a few paper towel sheets and place it in a flat dish.
  • Put something heavy on top, like a skillet or a large can of food, and let the tofu rest for 1 to 2 hours.
  • Prepare the marinade, adding to a bowl the soy sauce, rice vinegar, brown sugar, olive oil, ground ginger, and the garlic cloves. Mix it.
  • Cut the tofu in slices or cubes and place it in a large shallow dish and pour the marinade over the tofu.
  • Leave it to rest for at least 1h. If you have the time leave the tofu to marinate for 2h or more.
  • When marinated, add to a nonsticking pan the olive oil and let it heat in medium heat.
  • Add the tofu slices and let them cook in medium heat until they get golden.

Peanut Sauce

  • Mix in a small jar the orange juice, soy sauce, peanut butter, rice vinegar, ground ginger, salt, brown sugar, ground pepper.
  • Give it a shake and add some water to thin.

Salad

  • Cook 150g of noodles, according to package directions and once they’re cooked, let them cool down.
  • Add to a bowl the thinly sliced fresh veggies and chopped cilantro.
  • Add the noodles to the veggies and mix everything.
  • Pour the peanut sauce into the salad bowl and toss to coat.
  • Serve the salad and add the sliced tofu, some roasted peanuts, and some cilantro leaves. Enjoy!

Notes

Draining and pressing the tofu in advance will improve its texture, make it chewier, and allows it to better absorb the marinade.
Course: Main Course, Salad, Side Dish
Keyword: Lactose-free, Vegan, Vegetarian

If you try this recipe take a picture and tag @zest.andthecity on Instagram or use the hashtag #zestandthecity, I would love to see your recreations. Join our community on Instagram, Facebook and YouTube! Love, Ana 💛

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