Cold Noodle Salad with Tofu

Cold Noodle Salad with tofu and peanut dressing is a fresh, vibrant, and nutritious salad which is absolutely irresistible. During summers, salads are probably my go to food. As they are refreshing, satisfying and filled and you don’t have to stand in from of a hot stove. Enjoy, this exotic dish anytime for a light main or flavourful side dish. Fresh, crunchy veggies paired with noodles, marinated tofu and a zesty, creamy and addictive peanut sauce creates a perfect combo.

This Vietnamese inspired cold noodle salad is packed with tons of flavours. Vietnamese Salad traditionally called Bun Bo Xao is a rice vermicelli noodles with chopped vegetables and beef or chicken. It shows off the flavours of Vietnamese cuisine, and by adding tofu instead of the meat, it provides a healthy, vegan option perfect for a summer meal.

This salad has TONs of contrasting textures from the silky rice noodles, to soft and grilled marinated tofu, with crunchy raw vegetable. Topped with a peanut dressing make it beautiful and scrumptious. Garnished with fresh coriander to provide extra freshness and roasted sesame seeds which add a nutty flavour to the dish.

Why you will love this recipe?

• Dietary Features: Vegan, can be gluten-free, can be nut-free also.
• Simple & Quick: You’ll need about 35 minutes to get this on the table so it’s a great option for weeknights.
• Customisable: Easy to customise with whatever veggies you have on hand.
• Feeds a Crowd: Travels well and can be served at room temperature or cold, making it a great option for picnics, BBQs or any gathering.
• Great option for a meatless meal the whole family will enjoy.

Cold Noodles with Tofu Ingredients

For the Salad

• Noodles: You can use thin egg noodles, rice noodles, soba noodles or brown rice or buckwheat noodles for a gluten-free option.
• Vegetables: mange tout, canned bamboo shoot, red pepper, and spring onions. But you can add any vegetable of your choice.
• Garnish: coriander, sesame seeds and chilli flakes.

The Tofu

• Firm Tofu – use firm tofu as it holds its shape well when fried and tossed in the salad. Just squeeze any excess water out first.
• Light Soy Sauce – Use low-sodium soy sauce or for a gluten-free, be sure to use tamari or coconut aminos.
• Seasoning – rice vinegar, rice mirin & black pepper
• Maple syrup – can substitute with agave
• Fresh red chillies – Is totally optional
• Lemon juice – freshly squeezed lemon juice works the best
• Oil – olive oil, sunflower oil, or groundnut oil you can use any

For the Peanut Dressing

• Peanut Butter: make sure the only ingredients are peanuts and maybe a little salt.
• Sauces : light soy sauce, kicap manis, add the “umami” flavour in most Asian dishes. Use low-sodium soy sauce or tamari if making this dish gluten-free.
• Acid: lime juice
• Spice: garlic and sambal

How to make Cold Noodle Salad with Tofu

Start by preparing your tofu. Pan-fry the tofu, and when it’s done, glaze it with the prepared sauce and let it cook for another 2-3 minutes, until the sauce forms a nice thick coating on the tofu.

Then cooking the noodles according to the package instructions. While the noodles are cooking start making your peanut dressing. Toss all of the ingredients into a blender. Easy and done! Once the noodles are cooked, rinse it with cold water and add it to a large bowl. This stops them from cooking and will cool them down as well.

Prep all your veggies as per the recipe and add them to the cold noodles and toss until everything is well combined. 

Pour about ½ of the peanut dressing over the noodle salad and mix everything together. Add the tofu and mix well. Taste and add more peanut dressing as per your requirement. I use all dressing, but that’s just me. 

If you don’t use all the dressing simply store in an airtight container in the fridge for up to 5 days.Finish off by garnishing with fresh coriander and sesame seeds. Sprinkle with some chilli flakes.

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Helpful tips and tricks to make Tofu and Noodle Salad:

• Use a good non-stick pan to cook the tofu and make sure it’s well oiled to prevent the tofu from sticking to the base of the pan. Pan-fry the tofu with the marinade sauce until it’s golden brown and crispy. Alternately, if you want you can bake the tofu at 220°C for 15-20 minutes, add the sauce halfway through and bake.
• When mixing the dressing ingredients, if it becomes too thick add water as needed, 1 tbsp at a time.
• To make the salad gluten-free please use tamari soy sauce instead of soy sauce.
• If you are not a fan of rice vinegar or apple cider vinegar, use an equal amount of lime juice. It’s a great replacement and adds a nice essence and flavour to the dressing.
• You can enjoy these noodle salad right away, but it’s best after it’s chilled for at least an hour in the fridge. It allows all of the ingredients to marinate in the dressing and infuse the noodles with all the delicious flavours in the bowl.

More Asian Salad Recipe That you may like:

1. Melon Avocado Salad with Miso Dressing
2. Glass Noodle Salad with Sichuan Dressing
3. Asian Edamame and Quinoa Salad

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Cold Noodle Salad with Tofu and Peanut Dressing

Serves: 6 Prep Time: 15 Min + 30min for marination Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

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Ingredients

For the Salad

• • • 100 grams thin egg noodles or rice noodles, cooked according to instructions on packet
    • 1 tbsp sunflower oil
    • 150 grams beansprouts 
    • 125 grams mangetout, sliced lengthways 
    • 50 grams canned bamboo shoots, sliced lengthways (optional)
    • 1 bunch spring onions, sliced diagonally
    • 1 red pepper, thinly sliced
    • 4 tbsp chopped coriander
    • 1 tbsp roasted sesame seeds to garnish
    • 1 tsp chilli flakes to garnish 

For Glazed Tofu:

• • • 1 tbsp olive oil for stir-frying tofu
    • 250 grams tofu, drained and pressed and cut 
    • 2 tbsp light soya sauce 
    • 1 tbsp rice vinegar
    • 1 tsp maple syrup
    • 1 tsp rice mirin
    • 1 tsp fresh red chillies, crushed
    • 1/2 tsp lemon juice

For Dressing:

• • • 1.5 tbsp sesame oil
    • 2 cloves crushed garlic
    • 3 tbsp light soya sauce 
    • 1 tsp kicap manis (sweet soy sauce)
    • 1.5 tbsp sambal sauce
    • 100 grams crunchy peanut butter
    • 1 lime, juiced
    • 4 tbsp water

 

method

Make the Tofu 

1. In a small mixing bowl mix the ingredients for the tofu glaze.
2. Press the tofu to remove excess water and cut them into ½" rectangular slabs. 
3. Heat the olive oil in a flat bottom pan and place on medium heat. When the oil is hot, add the tofu cubes in a single layer. 
4. Cook the tofu for about 6-7 minutes, flipping once or twice until they start to brown on both side.
5. Pour the prepared glaze sauce over the tofu and flip a times to coat. cook for another 2-3 minutes, until the sauce thickens and is coating the tofu.
6. Remove the tofu from the heat and transfer it to a plate and keep aside. 

Make The Dressing

1. To make the dressing, blend all ingredients until smooth and creamy. Start with 2 tbsp of water and increase up to 5 tbsp to adjust the consistency. It should be fairly thick and creamy but still pourable. 

Make The Salad

1. Cook noodles according to package instructions. 
2. Slice the red bell pepper, mange tout, & bamboo shoots into long thin strips and cut the spring onions diagonally . 
3. Once the noodles are cooked, rinse it with cold water and add it to a large bowl. Then, add in the veggies and toss until everything is well combined. 
4. Pour half of the peanut sauce over the noodles and mix together.  Now add the prepare tofu, mix well and taste. Continue adding more dressing as you desire. If you don’t use all the dressing simply cover and store in the fridge for up to 5 days.
5. Garnish with fresh cilantro, chopped peanuts, chilli flakes (optional) or sesame seed.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!

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