VEGETARIAN NOODLE SALAD
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This vegetarian noodle salad features crispy fried tofu, crunchy cashews and a peanut dressing (always a winner!).

Vegetarian noodle salad with crispy tofu, peanut dressing and cashews.

It’s super quick and easy to prepare, ready in just 20 minutes.

You can easily make this meal vegan by replacing the honey with brown sugar. Alternatively, if you’re not keen on tofu (and not vegetarian), try diced chicken tenderloins instead.

 

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Vegetarian noodle salad with crispy tofu, peanut dressing and cashews.

VEGETARIAN NOODLE SALAD

Keyword: MAIN MEALS, VEGETARIAN
Difficulty: Easy
Ready In: 18 minutes
Serves: 4

This vegetarian noodle salad features crispy fried tofu, crunchy cashews and a peanut dressing (always a winner!). Make it vegan with one easy substitute. 

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Ingredients

DRESSING

  • 1/3 cup peanut butter (85g)
  • 2 Tbsp lime juice
  • 2 Tbsp soy sauce
  • 2 Tbsp water
  • 4 tsp honey
  • 1 1/2 tsp sesame oil
  • 1 tsp crushed ginger
  • 1/2 tsp garlic powder

NOODLE SALAD

  • 300 g firm tofu (10.6oz)
  • 2 tsp peanut oil
  • 1 tsp sesame oil
  • 400 g pre-cooked flat ribbon noodles (14oz)
  • 400 g bagged Asian slaw (14oz)
  • 1 large handful fresh coriander
  • 1/2 cup roasted, salted cashews (75g)
  • 1 lime (optional)

Instructions

  1. MAKE DRESSING

    Place all dressing ingredients in a bowl and whisk until well combined and smooth. Season to taste with salt and pepper.

  2. PREPARE SALAD

    Drain tofu and gently press between paper towels to remove excess water. Dice into 1cm (0.4in) cubes. Heat peanut and sesame oils in a large non-stick pan. Cook tofu for 2-3 minutes each side (you don’t need to worry about the edges), until golden brown and lightly crisped.

  3. Meanwhile, place noodles in a large heat-safe bowl and pour boiling water over the top to cover. Leave for 2 minutes, then stir to separate strands and drain well.

  4. SERVE

    If slaw comes with dressing, remove and refrigerate for another use. Combine noodles with slaw. Drizzle peanut sauce over the top and toss to combine. Gently stir in tofu, coriander and cashews. Divide between individual serving plates or bowls. Cut lime into wedges and serve on the side.

Recipe Notes

WINE MATCH: A dry Riesling.
GLUTEN-FREE OPTION: Use gluten-free soy sauce. Replace noodles with Pad Thai-style rice noodles (cooking method is likely to change, check instructions on packet). They will also likely be dried, so weight will be less (choose an appropriate quantity for your household). Asian slaw often comes with a dressing containing gluten - the slaw itself should be gluten-free though. If you prefer, choose a slaw without dressing in the bag.
INGREDIENT SWAPS / NOTES: If you don’t like tofu (and aren’t vegetarian), diced chicken tenderloins are a good option (increase to 500g / 1lb 2oz). I used salt and pepper flavoured cashews which were delicious.
MAKE IT VEGAN: Swap the honey for brown sugar.
STORING AND REHEATING: Store individual portions in containers in the fridge. Gently reheat in the microwave until warm. Alternatively, keep each ingredient separate and assemble salad just before serving (only tofu and noodles need to be reheated then).

 

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