Recipes
Lunch

Peanut tofu and rice noodle salad

Golden tofu, edamame and crunchy vegetables tossed with rice noodles in a tangy peanut-lime sauce.

Peanut tofu and rice noodle salad

Vegetarian Quick Budget High protein

Prep
10 min
Cooking
10 min

Per serving

706 kcal

Protein
43 g
Carbs
77 g
Fat
29 g
Fibre
12 g

In these plans

Ingredients

7 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Firm tofu, patted dry, cut into cubes 1.1 kg
  • Sesame oil 2 ½ tbsp 30 g
  • Rice noodles, dry 390 g
  • Shelled edamame, frozen, thawed 420 g ≈ 3 ½ cups
  • Cabbage, thinly sliced 420 g ≈ 4 ¾ cups
  • Carrots, grated 350 g ≈ 2 ¾ cups
  • Cucumber, cut into sticks 350 g ≈ 3 ¼ cups
  • Natural peanut butter 7 tbsp 110 g
  • Low-sodium soy sauce 7 tbsp 110 g
  • Lime juice 7 tbsp 110 g
  • Honey 2 ½ tbsp 50 g
  • Fresh ginger, grated 4 ½ tbsp 30 g
  • Garlic, grated 7 cloves 20 g
  • Green onions, sliced 70 g ≈ ¾ cup
  • Fresh cilantro, chopped 35 g ≈ 2 ¼ cups

Steps

  1. Cover the rice noodles with boiling water and let soak 6–8 minutes, until tender. Drain and rinse under cold water.
  2. Heat the sesame oil in a non-stick skillet over medium-high heat and cook the tofu for 6–8 minutes, turning, until golden on most sides.
  3. Whisk the peanut butter, soy sauce, lime juice, honey, ginger, garlic and 1–2 tbsp warm water until smooth.
  4. Toss the noodles, edamame, cabbage, carrot and cucumber with the sauce.
  5. Top with the tofu, green onion and cilantro.

Tip: If the noodles stick together after a night in the fridge, add a few drops of water and toss.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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