Chilled Tofu Noodle Salad
with Creamy Peanut Dressing- Soy
- Wheat
- Sesame
- Mustard
- Peanuts
- Sulphites
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 winner!
Ingredients
1 unit(s)
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, Wheat, Sulphites)
2 tsp
Sriracha
1 unit(s)
Sweet Bell Pepper
7 g
Cilantro
2 unit(s)
Mini Cucumber
1 tbsp
All-Purpose Flour
(Contains: Wheat)
2 tbsp
Ginger-Garlic Puree
1 unit(s)
Miso Broth Concentrate
(Contains: Soy)
Not included in your delivery
0.31 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.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.Heat Guide for Step 2: 1/2 tsp (1 tsp) mild, 1 tsp (2 tsp) medium, 2 tsp (4 tsp) spicy! Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Reserve 1/2 cup (1 cup) 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 strainer to cut up noodles. Set aside to drain.
Add peanut butter and 1/4 cup (1/2 cup) reserved noodle water to a large bowl, then whisk until smooth.Add miso, hoisin sauce, ginger-garlic puree, soy sauce, 2 tbsp (4 tbsp) oil and 2 tsp (4 tsp) sriracha. (NOTE: Reference heat guide.)Season with pepper to taste, then whisk to combine. Set aside.
Heat a large non-stick pan over medium-high heat.While the pan heats, pat tofu dry with paper towels, then cut into 1/2-inch cubes.Add tofu to a medium bowl. Season with pepper and 1/4 tsp (1/2 tsp) salt, then sprinkle flour over top. Toss to coat.
Add 1 tbsp oil, then tofu to the hot pan. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 1 tbsp oil per batch). Cook, tossing occasionally, until golden-brown, 5-7 min.Transfer to a plate to cool.
While tofu cooks, core, then cut pepper into 1/4-inch slices.Coarsely grate 1 cucumber (2 cucumbers for 4 ppl). Cut remaining cucumber in half lengthwise, then into 1/4-inch half moons. Roughly chop cilantro.
Combine chow mein noodles, peppers, grated and half-moon cucumbers, half the cilantro and half the dressing in another large bowl.Divide noodle salad between bowls. Top with tofu. Drizzle remaining dressing over top. Sprinkle remaining cilantro over bowls.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The peanut dressing was a hit, with many praising its delicious taste and punchy flavors.
- Ease of prep: Quick and easy to make, though some found the tofu preparation took longer than expected.
- Suggestions: Consider adding more vegetables like carrots, edamame, or shredded cabbage for extra crunch and nutrition.
- Portions: Some found the dish light on vegetables and wished for larger portions overall.
- Temperature: While designed as a chilled dish, several customers preferred serving it warm or hot.
- Texture: Adding chopped peanuts could provide a satisfying crunch to complement the soft noodles and tofu.
