Chilled Tofu Noodle Salad
with Creamy Peanut Dressing
This chilled noodle dish is perfect for a sunny day! The peanut dressing is fully loaded with punchy flavours and a touch of heat. Textures from crisp sweet peppers combined with golden sauteed tofu bites and soft noodles make this an easy warm weather winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Tofu
(Contains Soy)
200 g
Chow Mein Noodles
(Contains Wheat)
4 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
1.5 tbsp
Peanut Butter
(Contains Peanuts)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tsp
Sriracha
160 g
Sweet Bell Pepper
7 g
Cilantro
66 g
Mini Cucumber
1 tbsp
All-Purpose Flour
(Contains Wheat)
2 tbsp
Ginger-Garlic Puree
Not included in your delivery
0.31 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 2 tsp spicy! Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Reserve 3 tbsp (6 tbsp) noodle water, then drain. Rinse under cold water, tossing often, until noodles are chilled, 1 min.Using a pair of scissors, make a few cuts in the colander to cut up noodles. Set aside to drain.
Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, pat tofu dry with paper towels.Cut tofu into 1/2-inch cubes.Add tofu to a medium bowl. Season with 1/4 tsp (1/2 tsp) salt and pepper, then sprinkle flour over top. Toss to coat.
When hot, add 1 tbsp (2 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 1 tbsp oil per batch). Cook, tossing occasionally, until tofu is golden-brown, 5-7 min.Transfer tofu to a plate to cool.
Meanwhile, core then cut pepper into 1/4-inch slices.Roughly chop cilantro.Diagonally cut cucumber into 1/8-inch slices, then cut into matchsticks.Add peanut butter and reserved noodle water to a medium bowl, then whisk until smooth.Add hoisin sauce, ginger-garlic puree, soy sauce, 2 tbsp (4 tbsp) oil and 2 tsp sriracha. (NOTE: Reference heat guide.) Season with pepper to taste, then whisk until combined.
Combine chow mein, peppers, cucumbers, half the cilantro and half the dressing in a large bowl.Divide noodle salad between bowls. Top with tofu. Drizzle remaining dressing over top. Sprinkle remaining cilantro over bowls.
