Description
Vegetarian Peanut Noodle Salad with Tofu tossed in creamy peanut dressing with crisp vegetables. Hearty and vibrant.
Ingredients
8 oz rice noodles
14 oz firm tofu, pressed and cubed
1 tablespoon olive oil
1 cup shredded carrots
1 cup shredded purple cabbage
1 red bell pepper, thinly sliced
3 green onions, sliced
1/4 cup fresh cilantro
Peanut Dressing:
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon grated fresh ginger
1 clove garlic, minced
2–3 tablespoons warm water
Instructions
1. Cook rice noodles and rinse cold.
2. Pan-fry tofu until golden.
3. Whisk dressing ingredients until smooth.
4. Combine noodles and vegetables.
5. Add tofu.
6. Pour dressing over salad and toss gently.
7. Garnish with cilantro and serve.
Notes
Add tofu just before serving for crisp texture.
Store refrigerated up to 3 days.
Add chili flakes for extra heat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg
