Spicy Peanut Noodle Salad with Crispy Tofu

Spicy Peanut Noodle Salad with Crispy Tofu ingredients

• 14 oz extra-firm tofu
• 2 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 8 oz spaghetti or rice noodles
• 1 large red bell pepper
• 1 medium cucumber
• 2 medium carrots
• 0.25 cup fresh cilantro
• 0.5 cup creamy peanut butter
• 0.25 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 tbsp fresh ginger
• 2 cloves garlic
• 1 tbsp Sriracha or chili garlic sauce
• 0.25 cup warm water
• 2 tbsp crushed peanuts

How to make Spicy Peanut Noodle Salad with Crispy Tofu

1. Press the 14 ounces of extra-firm tofu for at least 30 minutes to remove excess water; this is crucial for crispy tofu. You can use a tofu press or wrap the tofu in paper towels and place a heavy object on top.
2. Once pressed, cut the tofu into 1/2-inch cubes. In a medium bowl, toss the tofu cubes with 2 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil until evenly coated.
3. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the coated tofu cubes in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the crispy tofu from the skillet and set aside on a plate lined with paper towels.
4. In a separate medium bowl, whisk together 1/2 cup of creamy peanut butter, 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey (or maple syrup for vegan), 1 tablespoon of grated fresh ginger, 2 minced garlic cloves, and 1 tablespoon of Sriracha.
5. Gradually add 1/4 cup of warm water to the peanut sauce, whisking continuously until the sauce is smooth and reaches a pourable consistency. Add more water, 1 tablespoon at a time, if needed, to thin the sauce to your preference.
6. Cook the 8 ounces of spaghetti or rice noodles according to package directions until al dente. Drain the noodles, rinse them under cold water to prevent sticking, and drain again thoroughly.
7. While the noodles cook, prepare your vegetables: julienne 1 large red bell pepper, thinly slice 1 medium cucumber, and shred 2 medium carrots. Roughly chop 1/4 cup of fresh cilantro.
8. In a large mixing bowl, combine the cooled noodles, julienned red bell pepper, sliced cucumber, shredded carrots, and chopped cilantro. Pour the spicy peanut sauce over the noodle mixture.
9. Toss all ingredients together thoroughly until the noodles and vegetables are completely coated with the peanut sauce. Gently fold in the crispy tofu cubes.
10. Serve the Spicy Peanut Noodle Salad immediately or chill for later. Garnish with 2 tablespoons of crushed peanuts and additional fresh cilantro, if desired, before serving.

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