Peanut Noodle Salad with Shredded Tofu
I pretty much love anything that is covered in peanut sauce, so this noodle salad is a perfect pick for warm summer days.
Peanut Noodle Salad with Shredded Tofu
Ingredients
- 150 gram ramen noodles Can be subbed for other thicker noodle types
- 1 red bell pepper
- 2 green onions
- 1/2 pointed cabbage
- 100 gram carrots
Shredded tofu
- 400 gram firm tofu Pressed
- 1 tbsp neutral oil
- 2 tbsp soy sauce
Peanut dressing
- 2 tbsp peanut butter
- 1-2 cm fresh ginger
- 2 gloves garlic
- 2 tbsp lemon juice
- 1 tbsp cane sugar
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 1 tsp sesame oil
- 200 ml water
Instructions
- Shred the tofu using a the large holes on a grater. Grate the tofu into a bowl, and season liberally with soy sauce. Heat some oil in a frying pan over medium heat and add the tofu. Fry the tofu in total for about 15 minutes, or until browned. Do not stir to often.
- Boil water and cook the ramen noodles for 3 minutes. Drain and rinse with cold water. Set aside.
- Chop all veggies finely, in thin sticks or strips, or use a grater for this.
- Peel and finely chop the ginger in small pieces, peel and press the garlic. Create the peanut dressing by putting all ingredients in a sauce pan over low heat and stir until combined. It should be easily pore-able, if not, add more water.
- Combine the noodles, veggies, tofu and peanut dressing in a big bowl. Serve directly while still crunchy!