Thai-Style Crispy Tofu & Peanut Noodle Salad
Crispy pan-fried tofu and silky rice noodles are tossed with crunchy vegetables and a tangy lime-soy dressing, finished with crushed peanuts and fresh coriander.
- 260 g firm tofu
- 80 g rice noodles, dry
- 90 g edamame beans, shelled
- 300 g stir-fry vegetable mix
- 6 g crushed peanuts
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 pc red chilli
- 10 g fresh ginger
- 2 pc garlic
- 10 g coriander leaves
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Add to a shopping listHow the shopping list works →Prepare the noodles & tofu
- Step 1
Press the tofu for 10 minutes to remove excess moisture, then cut into 1.5cm cubes.
- Step 2
Heat a non-stick pan over medium-high heat and pan-fry the tofu for 8-10 minutes, turning occasionally, until golden and crisp on all sides; set aside.
- Step 3
Cook the rice noodles according to packet instructions (usually soaking in just-boiled water for 5 minutes), then drain, rinse under cold water and set aside.
Assemble the salad
- Step 1
Whisk together the soy sauce, lime juice, grated ginger, crushed garlic and finely chopped chilli to make a tangy dressing.
- Step 2
Toss the noodles with the stir-fry vegetable mix, edamame beans and half of the dressing.
- Step 3
Divide between two bowls, top with the crispy tofu, crushed peanuts and coriander leaves, then drizzle over the remaining dressing to serve.
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