Chilled Tofu Noodle Salad
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Chilled Tofu Noodle Salad

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!

Tags:
Spicy
Veggie
Quick
Allergens:
Soy
Wheat
Sesame
Mustard
Peanuts
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories840 kcal
Fat39 g
Saturated Fat6 g
Carbohydrate93 g
Sugar19 g
Dietary Fiber5 g
Protein30 g
Cholesterol0 mg
Sodium1680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Colander
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Bowl
Whisk

Instructions

Cook chow mein
1

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.

Prep tofu
2

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.

Fry tofu
3

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.

Prep and make sauce
4

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.

Finish and serve
5

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.

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