Spicy Peanut Tofu Noodle Salad with Charred Spring Onions
Al dente egg noodles and charred spring onions tossed with tofu and peanut-lime dressing, with shredded cabbage and carrots.
- 400 g Firm tofu
- 300 g Dried medium egg noodles
- 80 g Peanut butter (smooth, unsweetened)
- 60 ml Soy sauce (or tamari)
- 40 ml Rice vinegar
- 20 ml Maple syrup
- 1 tbsp Chilli garlic sauce (e.g., Sriracha)
- 8 stalks Spring onions
- 150 g Red cabbage
- 2 medium Carrots
- 1 tbsp Sesame oil
- 1 whole Lime
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Press the tofu for at least 15 minutes to remove excess water. Cut into 2cm cubes.
- Step 2
Cook the noodles according to package instructions until al dente. Drain immediately and rinse with cold water to stop cooking. Toss with a tiny splash of sesame oil to prevent sticking.
- Step 3
Prepare the dressing: Whisk together peanut butter, soy sauce, rice vinegar, maple syrup, chilli garlic sauce, the juice of half a lime, and 50ml of hot water until smooth. Adjust seasoning/heat as needed.
- Step 4
Prepare vegetables: Thinly slice the red cabbage. Julienne the carrots. Slice the spring onions diagonally, keeping the white/light green parts separate from the dark green tops.
- Step 5
Cook the tofu: Heat 15ml sesame oil in a large wok or frying pan over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden brown and crispy on all sides (about 8-10 minutes). Remove tofu and set aside.
- Step 6
Char the onions: Add the white/light green parts of the spring onions to the hot wok and stir-fry quickly (1 minute) until slightly charred. Remove and set aside with the tofu.
- Step 7
Assemble: In the large wok (off the heat), combine the cooled noodles, cabbage, carrots, charred onions, and the cooked tofu. Pour over the peanut dressing and toss thoroughly until everything is evenly coated.
- Step 8
Serve immediately or chilled, garnished with the reserved dark green spring onion tops and an extra squeeze of lime juice.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →