Equipment
Ingredients
Crispy Tofu
- 400 g extra firm tofu, pressed and cubed
- 15 ml low-sodium tamari
- 15 g cornstarch
- 30 ml avocado oil, for frying
Noodle Salad
- 200 g rice vermicelli noodles, dry
- 150 g cucumber, julienned
- 100 g carrots, julienned or grated
- 100 g red bell pepper, thinly sliced
- 100 g purple cabbage, shredded
- 10 g fresh mint, roughly chopped
- 10 g fresh cilantro, roughly chopped
Zesty Lime-Peanut Dressing
- 60 g creamy peanut butter, unsweetened
- 30 ml lime juice, freshly squeezed
- 15 ml low-sodium tamari
- 15 ml maple syrup
- 5 g fresh ginger, finely grated
- 5 ml sesame oil
- 30 ml warm water
Nutrition (per serving)
Method
Press the tofu for at least 15 minutes to remove excess water, then cut into 2cm cubes. Toss the cubes gently with the tamari, then sprinkle with cornstarch and toss again until evenly coated.
Heat the avocado oil in a frying pan over medium-high heat. Add the coated tofu cubes in a single layer. Fry for 2 to 3 minutes per side until golden brown and crispy all over. Remove from pan and let drain on a paper towel.
Bring a medium pot of water to a boil at 100 degrees Celsius (212 degrees Fahrenheit). Remove from heat, add the rice vermicelli noodles, and let them soak for 3 to 5 minutes until tender. Drain in a colander and rinse thoroughly under cold running water to stop the cooking process and remove excess starch.
In a small bowl, whisk together the peanut butter, lime juice, tamari, maple syrup, ginger, and sesame oil. Gradually whisk in the warm water until the dressing reaches a smooth, pourable consistency.
In a large mixing bowl, combine the cooled rice noodles, julienned cucumber, carrots, sliced bell pepper, and shredded purple cabbage. Pour half of the peanut dressing over the salad and toss well to combine.
Divide the dressed noodle salad among four bowls. Top each bowl with a portion of the crispy tofu, fresh mint, and cilantro. Serve the remaining dressing on the side.
Chef's Notes
- To press tofu efficiently without a press, wrap the block in a clean kitchen towel, place it between two plates, and rest a heavy pan or canned goods on top.
- Rinsing rice noodles in cold water is a crucial step; it stops the cooking process to prevent mushiness and washes away surface starches that cause sticking.
- If preparing this salad in advance for meal prep, keep the wet ingredients (dressing, cucumber) separate from the dry ingredients and only toss right before eating.
- The dressing requires natural peanut butter consisting only of peanuts and salt. If using sweetened or emulsified peanut butter, you may need to reduce the maple syrup and increase the liquid.
Storage
Refrigerator: 3 days — Store the dressing, vegetables, and tofu in separate airtight containers to maintain crispness.
