Cold Noodle Salad with Tofu- Ready in 20 minutes!

tofu

🥗Healthier: tempeh

💰Cheaper: edamame

Tempeh offers a protein-rich alternative with a firmer texture.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is nut-free and often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a versatile and budget-friendly substitute.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a cost-effective alternative with a similar acidity.

Cut sugar snap peas in half.

Julienne the carrot into matchstick pieces.

Cut cucumber into similar pieces as the carrots.

Prepare about 1/4 cup of toasted cashews.

Cut scallions into pieces.

Juice one lime.

Cut red bell pepper around the seeds and remove the white pit.

Soak dry rice noodles in hot water for about 15 minutes until softened.

Rinse the softened noodles under cold water to maintain texture.

Press extra firm tofu with paper towels to remove excess moisture.

Cut tofu into cubes.

Heat a non-stick pan and test with water to check if it's hot enough.

Add about 1 tablespoon of canola oil to the hot pan.

Fry the tofu cubes until golden and crispy, being careful of sputtering.

Prepare the dressing by mixing 2 tablespoons of light soy sauce, 0.5 tablespoon of mirin, 1 tablespoon of rice wine vinegar, and 0.5 tablespoon of sesame oil in a bowl.

Add juice from the lime and a pinch of chili flakes to the dressing.

Combine the rinsed noodles with the fried tofu, sugar snap peas, carrots, cucumber, red bell pepper, scallions, cilantro, and toasted cashews in a large bowl.

Pour the dressing over the noodle mixture and toss everything together with hands to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens