Chilled Tofu and Shrimp 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, tender shrimp and soft noodles make this an easy 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(s)
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
1 unit(s)
Sweet Bell Pepper
7 g
Cilantro
2 unit(s)
Mini Cucumber
1 tbsp
All-Purpose Flour
(Contains Wheat)
2 tbsp
Ginger-Garlic Puree
1 unit(s)
Miso Broth Concentrate
(Contains Soy)
285 g
Shrimp
(Contains Shrimp)
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.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.Heat Guide for Step 2: 1/2 tsp (1 tsp) mild, 1 tsp (2 tsp) medium, 2 tsp (4 tsp) spicy! Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Reserve 1/2 cup (1 cup) 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 strainer to cut up noodles. Set aside to drain.
Add peanut butter and 1/4 cup (1/2 cup) reserved noodle water to a large bowl, then whisk until smooth.Add miso, hoisin sauce, ginger-garlic puree, soy sauce, 2 tbsp (4 tbsp) oil and 2 tsp (4 tsp) sriracha. (NOTE: Reference heat guide.)Season with pepper to taste, then whisk to combine. Set aside.
Heat a large non-stick pan over medium-high heat.While the pan heats, pat tofu dry with paper towels, then cut into 1/2-inch cubes.Add tofu to a medium bowl. Season with pepper and 1/4 tsp (1/2 tsp) salt, then sprinkle flour over top. Toss to coat.
Add 1 tbsp oil, then tofu to the hot pan. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 1 tbsp oil per batch). Cook, tossing occasionally, until golden-brown, 5-7 min.Transfer tofu to a plate to cool.Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.Heat a medium non-stick pan over medium heat. When hot add 1 tbsp (2 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min. Set aside.
While tofu and shrimp cook, core, then cut pepper into 1/4-inch slices.Coarsely grate 1 cucumber (2 cucumbers for 4 ppl). Cut remaining cucumber in half lengthwise, then into 1/4-inch half moons. Roughly chop cilantro.
Combine chow mein noodles, peppers, grated and half-moon cucumbers, half the cilantro and half the dressing in another large bowl.Divide noodle salad between bowls. Top with tofu. Drizzle remaining dressing over top. Sprinkle remaining cilantro over bowls.
