Chilled Tofu Noodle Salad
with Creamy Peanut Dressing
This chilled noodle dish is perfect for a sunny day! The peanut dressing is fully loaded with punchy flavours and a touch of heat. Textures from crisp sweet peppers combined with golden sauteed tofu bites and soft noodles make this an easy warm weather winner!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Tofu
(Contains Soy)
200 g
Chow Mein Noodles
(Contains Wheat)
4 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
1.5 tbsp
Peanut Butter
(Contains Peanuts)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tsp
Sriracha
160 g
Sweet Bell Pepper
7 g
Cilantro
66 g
Mini Cucumber
1 tbsp
All-Purpose Flour
(Contains Wheat)
2 tbsp
Ginger-Garlic Puree
Not included in your delivery
0.31 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 2 tsp spicy! Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Reserve 3 tbsp (6 tbsp) noodle water, then drain. Rinse under cold water, tossing often, until noodles are chilled, 1 min.Using a pair of scissors, make a few cuts in the colander to cut up noodles. Set aside to drain.
Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, pat tofu dry with paper towels.Cut tofu into 1/2-inch cubes.Add tofu to a medium bowl. Season with 1/4 tsp (1/2 tsp) salt and pepper, then sprinkle flour over top. Toss to coat.
When hot, add 1 tbsp (2 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 1 tbsp oil per batch). Cook, tossing occasionally, until tofu is golden-brown, 5-7 min.Transfer tofu to a plate to cool.
Meanwhile, core then cut pepper into 1/4-inch slices.Roughly chop cilantro.Diagonally cut cucumber into 1/8-inch slices, then cut into matchsticks.Add peanut butter and reserved noodle water to a medium bowl, then whisk until smooth.Add hoisin sauce, ginger-garlic puree, soy sauce, 2 tbsp (4 tbsp) oil and 2 tsp sriracha. (NOTE: Reference heat guide.) Season with pepper to taste, then whisk until combined.
Combine chow mein, peppers, cucumbers, half the cilantro and half the dressing in a large bowl.Divide noodle salad between bowls. Top with tofu. Drizzle remaining dressing over top. Sprinkle remaining cilantro over bowls.
