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Top down view of a colourful cold noodle salad with rice noodles, red cabbage, edamame, carrot and cucumber. The salad is tossed in a peanut sauce and topped with crispy tofu. Lime wedges and Thai basil leaves garnish.

Cold Noodle Salad with Crispy Tofu

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  • Author: Kathryn Alexandre
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

A colourful & satiating cold noodle salad with crispy tofu and a creamy peanut lime dressing. Simple to prepare & perfect for summer!

Ingredients

Units Scale
  • 350 g Crispy Baked Tofu (recipe card below)
  • 8oz rice noodles or soba noodles
  • 215 gram red cabbage, shredded (about 1/4 of a small cabbage)
  • 120 g edamame, shelled (3/4 cup)
  • 100 g carrot, julienned (1 medium carrot)
  • 100 g cucumber, julienned (half of an english cucumber)
  • 1 cup 5 Minute Peanut Sauce (recipe card below)
  • Thai basil to garnish (or cilantro, green onion etc)

*Fresh ingredients you need that are not part of our pantry and freezer tips.

Instructions

  1. Start by preparing the crispy baked tofu (see the recipe card below for instructions). Try the air fryer method for quicker preparation.
  2. Meanwhile, prepare your noodles according to your package instructions. If using rice noodles you can usually simply boil water in a kettle and pour it over the noodles to rehydrate them for 12-15 minutes until softened. Once cooked, cool the noodles under cold running water and toss in a drizzle of sesame oil if desired to prevent sticking.
  3. Shred the cabbage, shell the edamame if needed, and julienne the carrot and cucumber. Feel free to change up the veggies used!
  4. Whisk all of the ingredients for the quick peanut sauce in a small bowl until combined (see the recipe card below).
  5. To serve, either toss the cooked and cooled noodles with the prepared veggies, tofu, and peanut sauce OR assemble the noodles, veggies, and tofu and drizzle the sauce over top. The second option can be helpful if you will have leftovers and want to keep each component separate for maximum freshness. Garnish with fresh herbs and toasted sesame seeds or chopped peanuts if desired.
  6. Leftovers will keep well in the fridge for up to 3 days.

Notes

Approximate Cost: Just over $10 Canadian or about $2.50 per serving.

This is a good meal prep recipe where you can prepare each element in advance, refrigerate them, and then toss them all together when you’re ready to eat.

Crumbling my Crispy Tempeh "Bacon" is a great alternative protein source (or make the preparation quicker by just relying on the edamame and peanut sauce for protein)!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Various
  • Cuisine: Asian Inspired

Find it online: https://tastythriftytimely.com/cold-noodle-salad-with-crispy-tofu/

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