Tofu Peanut Noodle Salad

This tofu peanut noodle salad is a vibrant and delicious dish that's perfect for lunch or dinner. The combination of savory tofu, crisp veggies, and a spicy peanut sauce is irresistible. It's a great way to enjoy a plant-based meal that's both satisfying and packed with protein.

Time: 30 mins

Serves 4-6

INGREDIENTS:

• 400g tofu, 1cm cubes
• 1 tbsp sesame oil
• 200g rice noodle 
• 1 carrot, peeled and sliced
• ½ cucumber, halved and sliced
• ¼ red cabbage, finely sliced
  

Dressing

• ¼ cup peanut butter
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp honey
• 1 tsp sriracha (or more if you like spice)
• 1 lemon, juiced (3 tbsp) 
• 1 orange, juiced (¼ cup) 

Topping

• Crushed peanuts
• Coriander 

INSTRUCTIONS:

1. Heat a fry pan over a medium heat and add the sesame oil. Cook the tofu in batches until crispy on all sides then set aside.
2. Cook the rice noodles as per packet instructions and then drain
3. Combine the carrot, cucumber and cabbage together in a large bowl
4. In a food processor or blender, add all the dressing ingredients and mix until smooth
5. Add the noodles and tofu to the bowl with the vegetables and pour over ¾ of the dressing. Toss to combine well.
6. Drizzle the remaining dressing on top and top with crushed peanuts and coriander

NOTES:

• If you do not have a blender or food processor, I suggest adding all the ingredients to a bowl and whisking well with a whisk or fork to combine until smooth. This will take a little bit longer as you will need time to thoroughly mix in the peanut butter and honey
• For a lower fructose option, swap out the honey for maple syrup