Vegan Thai Peanut Noodle Salad with Crispy Tofu

Servings: 4 | 30 minutes | 550 kcal

The origins of this recipe can be traced back to the bustling street food culture of Thailand. Noodle salads are a popular choice, often mixed with various sauces and fresh vegetables. This recipe combines these elements with the addition of tofu, a staple in many Asian cuisines.

One summer, I was traveling through Thailand and was blown away by the street food. There were so many vibrant colors and flavors that I felt inspired to bring back home. This salad is a tribute to that experience.

Ingredients

200 grams Rice Noodles
400 grams Firm Tofu
2 pieces Carrots
1 pieces Red Bell Pepper
3 tablespoons Peanut Butter
2 tablespoons Soy Sauce
1 tablespoons Lime Juice
1 tablespoons Maple Syrup
1 pieces Garlic Clove
1 teaspoons Red Chili Flakes

Instructions

Press the tofu for 15 minutes to remove excess water. Cut into cubes.
Heat a pan and add oil. Fry the tofu until crispy and golden brown. Set aside.
Cook the rice noodles according to the package instructions. Rinse under cold water and drain.
Julienne the carrots and slice the bell pepper.
For the peanut sauce, combine the peanut butter, soy sauce, lime juice, maple syrup, minced garlic, and red chili flakes. Adjust seasoning to taste.
In a large bowl, combine the cooked noodles, vegetables, crispy tofu, and peanut sauce. Toss until well combined.
Serve the salad chilled or at room temperature. Garnish with fresh cilantro and a sprinkle of sesame seeds.