We have been hit with some beautiful, hot weather here in London over the last week, which I am loving. Hot days and warm evenings call for something cool and refreshing for dinner while still satisfying – this salad is exactly that. I got the inspiration to make this noodle salad with tofu and peanut sauce from a delicious noodle salad I had recently at Eat Chay. Mine did not turn out much like theirs but ended up being completely delicious in its own way. 

This recipe makes 2 large salads

Ingredients:

  • 1 romaine lettuce
  • 1 block tofu (use as much as you like)
  • 1 small package of vermicelli rice noodles (again, use as much as you like)
  • 2 medium carrots
  • 1 beet (optional but delicious and makes it look extra pretty)
  • salt
  • 1 clove garlic
  • about a garlic clove size chunk of ginger
  • 1/3 cup peanut butter (unsweetened)
  • 3 tbsp rice vinegar
  • 2 tbsp light soy sauce
  • 1-2 tbsp agave or maple syrup
  • hot sauce
  • lemon wedges
  • water
  • chopped peanuts (or other nuts, cashews worked well)

Instructions:

  1. Prepare the rice noodles according to the package instructions and rinse in cold water and keep cool.
  2. Cut tofu into 1/2 inch slices, dry fry them in a pan on medium heat, salting the top and pressing the water out with a spatula about 3-4 minutes on each side. Let cool and cut into smaller pieces.
  3. Chop lettuce into small pieces and separate into 2 bowls. Use a peeler to peel the carrots then to make long thin ribbons. Peel the beetroot and make thin ribbons as well. Rinse the beetroot so it doesn’t turn everything purple. Place even amount into both bowls.
  4. In a a bowl mix together peanut butter, rice vinegar, soy sauce, agave, garlic and ginger. Mix well with a fork until combined. Add water until dressing consistency. Add hot sauce to your taste.
  5. Add your cooled noodles – I like to cut mine a little smaller so they mix easier. Add the cooled tofu. Pour the dressing over the salad and toss. When adding the noodles, I recommend not adding too many since between the tofu and peanut sauce, it gets pretty filling.
  6. I like to serve it with a lime wedge squeezed over top and some chopped peanuts or cashews.

You can always add and remove different types of vegetables as you like, for example you could add spiralized zucchini in there if you’ve got it.

nood

This salad is seriously so delicious, filling, and perfect for this summer weather!

Happy Summer solstice!