Thai Peanut Noodle Salad with Tofu
Wholewheat noodle and tofu salad tossed with a peanut butter soy-vinegar-sesame dressing, lime, garlic, ginger, spring onions, red pepper, and coriander.
- 80 g wholewheat noodles
- 150 g firm tofu
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp lime juice
- 1 clove garlic
- 1 cm piece ginger
- 2 stalks spring onions
- ½ medium red pepper
- 15 g coriander
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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
Cook the wholewheat noodles according to packet instructions. Drain and rinse with cold water.
- Step 2
Press the firm tofu to remove excess water, then cut into bite-sized cubes.
- Step 3
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, lime juice, minced garlic, and grated ginger to make the dressing.
- Step 4
Thinly slice the spring onions and red pepper.
- Step 5
Chop the coriander.
- Step 6
In a large bowl, combine the cooked noodles, tofu, sliced spring onions, sliced red pepper, and chopped coriander.
- Step 7
Pour the peanut dressing over the noodle mixture and toss well to combine.
- Step 8
Serve immediately.
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