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Flavorful Thai Peanut Noodle Salad with Crispy Tofu

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A refreshing chilled Thai peanut noodle salad featuring crispy tofu and a rich, tangy peanut sauce, perfect for summer meals and quick preparation.

Ingredients

Scale
  • 8 ounces (225 g) rice noodles, thin or medium-width
  • 14 ounces (400 g) extra-firm tofu, pressed and cut into cubes
  • ½ cup (125 g) creamy peanut butter
  • 3 tablespoons (45 ml) soy sauce (low sodium preferred)
  • 2 tablespoons (30 ml) fresh lime juice
  • 1 tablespoon (15 ml) honey or maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon (5 ml) grated fresh ginger (optional)
  • 1 teaspoon (5 ml) sriracha or chili paste
  • 1 tablespoon (15 ml) sesame oil
  • 1 cup julienned or thinly sliced cucumber
  • 1 cup shredded carrots
  • ½ cup thinly sliced red bell pepper
  • Handful of chopped cilantro
  • Handful of chopped green onions
  • ¼ cup (30 g) roasted peanuts, roughly chopped
  • Neutral oil (canola or vegetable) for frying tofu

Instructions

  1. Press the tofu by wrapping it in a clean kitchen towel or paper towels and placing a heavy skillet or cans on top for 15-20 minutes to remove excess moisture.
  2. Bring a large pot of water to a boil. Cook rice noodles according to package instructions (usually 4-6 minutes) until just tender. Drain and rinse under cold water to stop cooking and cool the noodles. Toss with a little sesame oil to prevent sticking.
  3. In a medium bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, minced garlic, grated ginger, sriracha, and sesame oil. Add water a tablespoon at a time to reach a smooth, pourable consistency.
  4. Cut pressed tofu into ¾-inch (2 cm) cubes. Heat a tablespoon of neutral oil in a skillet over medium-high heat. Fry tofu cubes in a single layer without crowding the pan for 3-4 minutes per side until golden and crispy. Remove and drain on paper towels.
  5. Prepare vegetables: julienne cucumber, shred carrots, thinly slice red bell pepper, chop cilantro and green onions, and roughly chop roasted peanuts.
  6. In a large mixing bowl, combine cooled noodles, vegetables, and peanut sauce. Toss gently to coat evenly. Adjust seasoning with extra lime juice or sriracha if desired.
  7. Plate the salad and top with crispy tofu cubes, chopped peanuts, and fresh herbs. Serve chilled or at room temperature.

Notes

Press tofu well to ensure crispiness. Fry tofu in batches to avoid overcrowding the pan. Add water gradually to peanut sauce to achieve the right consistency. Chill noodles properly to prevent sogginess. If peanut sauce thickens after chilling, stir in warm water before tossing. Serve salad chilled or at room temperature. Store leftovers in an airtight container for up to 2 days, keeping tofu separate to maintain crispness.

Nutrition

Keywords: Thai peanut noodle salad, crispy tofu, peanut sauce, summer salad, chilled noodles, vegetarian, vegan option, gluten-free

Find it online: https://magnetmeal.com/flavorful-thai-peanut-noodle-salad-with-crispy-tofu-recipe-perfect-for-summer/