Description
This warm tofu and noodle salad features tender, golden tofu cubes and rice noodles tossed with crisp fresh vegetables. A luscious, creamy almond butter sauce infused with sweet maple syrup, tangy lime, spicy chili, and savory soy sauce ties everything together for a flavorful and satisfying plant-based meal perfect for lunch or dinner.
Ingredients
Salad Ingredients
- 400 g firm tofu, pressed and cubed
- 200 g rice noodles
- 1 carrot, julienned
- 1/2 cucumber, sliced
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- Fresh cilantro, for garnish
Almond Butter Sauce
- 1/4 cup almond butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 1 tsp chili sauce
- 1 tsp grated fresh ginger
- 2–3 tbsp warm water
Instructions
- Cook noodles: Prepare the rice noodles according to the package directions until al dente. Drain them thoroughly and set aside to keep warm.
- Make the sauce: In a bowl, whisk together almond butter, soy sauce, rice vinegar, maple syrup, lime juice, chili sauce, and grated ginger until smooth. Stir in warm water gradually to achieve a creamy, pourable consistency.
- Cook tofu: Heat sesame oil in a large skillet over medium-high heat. Add the cubed tofu and cook for 6 to 8 minutes, turning occasionally, until the tofu develops a golden, crisp exterior.
- Toss noodles and veggies: Add the cooked noodles to the skillet with tofu and gently toss together. Then add the julienned carrot, sliced cucumber, and red bell pepper, mixing lightly to combine.
- Combine with sauce: Pour the prepared almond butter sauce over the tofu, noodles, and vegetables. Toss everything gently until all ingredients are evenly coated in the creamy sauce.
- Serve: Divide the warm tofu noodle salad into bowls. Garnish with sliced green onions, sesame seeds, and fresh cilantro before serving.
Notes
- For extra heat, increase the amount of chili sauce to taste.
- You can substitute peanut butter for almond butter if preferred.
- Serve the salad immediately while the tofu is still warm for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Salad
- Method: Stovetop
- Cuisine: Asian-inspired
