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Tofu noodle salad

Crispy tofu and cool noodles in a tangy soy-sesame dressing.
Crunchy red cabbage, sweet tomatoes, and edamame meet creamy avocado.
Tossed with peanuts for a nutty bite you’ll want again tomorrow.

dinner ⏱ 25 min 480 kcal / portion 65.0 g carbs / portion (estimated) vegan peanutsesamesoy

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v1 · rb0e705f985 20260727Z1751 Tofu Noodle Salad 🥗 press and dry tofu 🌀 mix tofu with soy sauce 🔥 ⏱ 15-20 min coat tofu with cornstarch and bake until crisp 🔪 grate carrot and red cabbage 🔪 halve cherry tomatoes thaw edamame 🔪 dice avocado 🍳 cook noodles then rinse and cool make peanut-lime dressing with peanut butter, agave, rice vinegar and lime 🌀 toss noodles with dressing 🌀 fold in tofu, carrot, red cabbage, cherry tomatoes, edamame and avocado 🍽 garnish with sesame seeds and peanuts 280 g tofu dried and pressed 4 tbsp soy sauce cherry tomato to taste halved 200 g edamame thawed 1 piece avocado diced 400 g noodle 1 tbsp olive oil 2 tbsp cornstarch 1 piece carrot grated 0.25 pieces red cabbage grated 2 tbsp peanut butter made into sauce 2 tbsp agave 2 tbsp rice vinegar 1 piece lime juice/extract not specified sesame seed to taste peanut to taste 2 tbsp olive oil, cornstarch carrot, red cabbage 200 g 200 g peanut butter, agave, rice vinegar, lime sesame seed, peanut
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Preparation steps

  1. press and dry tofu
  2. mix tofu with soy sauce
  3. coat tofu with cornstarch and bake 15-20 min until crisp
  4. grate carrot and red cabbage
  5. halve cherry tomatoes
  6. thaw edamame
  7. dice avocado
  8. cook noodles then rinse and cool
  9. make peanut-lime dressing with peanut butter, agave, rice vinegar and lime
  10. toss noodles with dressing
  11. fold in tofu, carrot, red cabbage, cherry tomatoes, edamame and avocado
  12. garnish with sesame seeds and peanuts

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