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 winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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, Sulphites, Wheat)
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
Instructions
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.
