Fresh Asian Salad with Peanut Tofu/Tempeh & Rice Noodles

A lovely light and fresh crunchy salad with delicious peanut marinated tofu and silky rice noodles. Top with toasted peanuts & cashews. Absolutely delicious!

All this crazy hot weather calls for something fresh and light.

I don’t know about you, but I always start thinking about citrus flavours and, in particular, Asian salads with tons of crunchy raw veg, fresh herbs and zingy dressings.

I know that for some people, it feels wrong eating salad in the Winter or gigantic bowls of comfort food in the Summer.

But if my body tells me I need raw food when it’s cold, I’ll do it. And I always want big pots of warming curries and soups.

That said–we’ve had such crazy amounts of sun this week that even for me, who thrives in warm weather, it’s taken its toll.

So I made this lovely light and fresh crunchy salad with delicious peanut marinated tofu and silky rice noodles. It totally hit the spot!

I made my delicious salad from crunchy carrots, cucumbers, spring onions and lots of fresh herbs. Then served with rice noodles, crispy marinated peanut tofu with toasted peanuts & cashews.

The combination of crunchy veg, gooey noodles and crispy nutty tofu or tempeh (the choice is yours) is seriously good.

Depending on how much time you have, you can give the tofu/tempeh a quick marinade–around 30 minutes or if you have more time, you can marinade overnight for extra flavour.

And of course you need to add some crunch, so I topped everything with handfuls of toasted peanuts & cashews.

Enjoy xx

The Recipe

Fresh asian salad with peanut tofu/tempeh & rice noodles

Prep time: 30

Cook time: 15

2 servings

No ratings yet

Ingredients

1 block of organic firm Tofu or Natural Tempeh

For the marinade

Juice 1 lime
1 tbsp peanut organic crunchy butter
1 tbsp toasted sesame oil
1 tbsp tamari
1 tsp rice wine vinegar
1 tbsp siracha
1 garlic clove minced
1 tsp grated ginger
1/2 tsp coconut sugar
150 g cooked rice noodles

For the salad

Two big handfuls of cabbage
1 carrot julienned
1/2 cucumber sliced with a peeler into strips
3 Spring onions sliced
Handful coriander
Handful mint

Fro the dressing

Juice 1 lime
1/4 tsp coconut sugar
1 tsp tamari
1 tsp toasted sesame oil
1/2 red chilli sliced
Handful toasted peanuts & cashews

Instructions

To make the marinade

Add all the ingredients to a container and mix thoroughly.

To prepare the tofu/Tempeh

Unwrap and cube the tofu or tempeh
Add to the tub with the marinade and mix to coat. Cover and place in the fridge for at least 30 minutes. Overnight, ideally.
Cook the rice noodles as per instructions (you can use dry or wok ready). Allow to cool.

To make the salad

To make the salad, simply chop all the veg and add to a large bowl. Make the dressing by adding all the ingredients to a jar and stir or shake to combine. Add the dressing & rice noodles to the salad and toss to coat everything.

To cook the tofu/Tempeh

Heat a frying pan to medium and add a tsp of coconut oil to the pan. Remove the marinated tofu/tempeh from the tub and add to the pan. Fry for a few minutes, turning carefully until warmed through and crispy on all sides.

To serve

Divide the salad between two bowls and top with the tofu/tempeh, toasted nuts and more herbs.

Print Recipe

I'd love to hear your comments…

Cassie Tran

7 years ago Reply

This salad looks incredible! Ah, I love that this contains a delicious peanut sauce–it’s my favorite type of savory condiment besides chili sauce!
- Niki
  
  7 years ago Reply
  
  Hey Cassie
  Thank you! So glad you approve. I’m with you there, peanut sauce is ????????.
  
  Love & hugs, Niki xxx