Thai Peanut Tofu Noodle Salad

• Rice Noodles(250 g)
• Tofu(400 g)
• Cabbage(300 g)
• Carrot(2)
• Cucumber(1)
• Bell pepper(1)
• Coriander(15 g)
• Roasted peanuts(40 g)
• Peanut butter(4 tbsp)
• Soy sauce(3 tbsp)
• Rice Vinegar(2 tbsp)
• Lime(2)
• Honey(1 tbsp)
• Sesame oil(1 tbsp)
• Ginger(1 tbsp)
• Garlic(1 clove)
• Sriracha(1 tbsp)
• Rapeseed Oil(1 tbsp)
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Cook {Rice Noodles} according to the pack instructions until just tender. Drain, rinse under cold water, and set aside to cool.

   ~6 min

2. 2

   Pat the {Tofu} dry, then cut into bite-size pieces. Thinly shred the {Cabbage}, julienne the {Carrot}, slice the {Cucumber} and {Bell pepper}, and roughly chop the {Fresh cilantro}.

   ~8 min

3. 3

   Whisk together the {Peanut butter}, {Soy sauce}, {Rice Vinegar}, juice of the {Lime}, {Honey}, {Sesame oil}, grated {Ginger}, grated {Garlic}, and {Sriracha} until smooth. Loosen with a splash of water if needed.

   ~6 min

4. 4

   Heat the {Vegetable oil} in a large pan over medium-high heat. Add the {Tofu}, season with the {Salt} and {Black pepper}, and cook until golden on the edges, turning occasionally.

   ~8 min

5. 5

   Add the cooled noodles, {Cabbage}, {Carrot}, {Cucumber}, and {Bell pepper} to a large bowl. Pour over the dressing, add the warm tofu, and toss well until everything is evenly coated.

6. 6

   Serve topped with the {Roasted peanuts}, {Fresh cilantro}, and extra lime wedges from the remaining {Lime} if you like.