Fresh Asian Salad with Peanut Tofu/Tempeh & Rice Noodles

All this crazy hot weather calls for something fresh and light. I don’t know about you but I always start thinking about citrus flavors 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 winter or big 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 decided to make this lovely light and fresh crunchy salad with delicious peanutty marinated tofu and silky rice noddles. It totally hit the spot!

My delicious salad is made from crunchy carrots, cucumbers, spring onions and lots 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 the add some crunch so I topped everything with handfuls of toasted peanuts & cashews.

Enjoy x

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  2 servings
  30 minutes preparation time
  15 minutes cook time


  • 1 block of organic firm Tofu or Natural Tempeh

Marinade ingredients;

  • 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
  • 150g cooked rice noodles

Salad ingredients;

  • Two big handfuls Cabbage
  • 1 carrot julienned
  • 1/2 Cucumber sliced with a peeler into strips
  • 3 Spring onions sliced
  • Handful Coriander
  • Handful Mint

Dressing ingredients;

  • 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


To make the marinade;

  1. Add all the ingredients to a container and mix throughly.

To make the tofu/Tempeh

  1. Unwrap and cube the tofu or tempeh
  2. 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;

  1. 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;

  1. 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;

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

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  1. Cassie Tran on July 2, 2017 at 2:52 am

    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 on July 15, 2017 at 4:52 am

      Hey Cassie
      Thank you! So glad you approve. I’m with you there, peanut sauce is ????????.

      Love & hugs, Niki xxx

  2. […] Street Smart Nutrition (shown above) Forbidden Black Rice Mango Salad, Kaila Prolux, Healthy Helper Fresh Asian Salad with Peanut Tofu and Rice Noodles, Niki Webster, Rebel Recipes Nicoise-Inspired Salad with Spiralized Cucumber, Kari Gray, Beautiful […]

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Recipe Tags: Peanut salad tofu vegan


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