This recipe is sponsored by EZ Tofu Press. All opinions are 100% my own.
Creamy peanut sauce, crunchy veggies, and tender pieces of tofu make this cold peanut noodle salad a one-bowl meal!
Y'all, I'm having a real noodle renaissance right now. A noodlessance! It started with this tofu noodle bowl and hasn't stopped. My latest noodle obsession is this cold noodle salad, which stars my favorite 5-minute peanut sauce as the dressing.
It's so perfect for a summer supper on the back porch!
Before you start any cooking, it's critical that you press your tofu. Pressing gets the extra liquid out, which is going to make that block thirsty for marinade and give your tofu restaurant-style firmness.
I like to do this in my EZ Tofu Press, because it gets out about 1/2 cup of water in just 10-15 minutes! It does this while also maintaining the shape of the block, which is perfect for cubed tofu recipes like this one.
The EZ Tofu Press is easy to clean by hand but also dishwasher safe, in case you're ultra lazy about cleaning, like I am.
What I love about this recipe is that it's very versatile. Use any noodle you like to make it!
In the photos and video here, I'm using angel hair pasta, because that's what was available at the grocery store this week.
But don't feel bound by angel hair, y'all! You can also use:
- soba noodles
- udon noodles
Truly, any long, skinny noodle will work here. So raid that pantry, y'all!
Just as any noodle will work, you can mix and match your vegetables to use what you have. The recipe below uses shredded carrots, edamame, bell pepper, red onion, and shredded cabbage, but don't feel bound to those veggies.
These veggies would also work great in this salad:
- red onion or sweet onion
- massaged kale
- chopped asparagus (cooked)
- sauteed mushrooms
- snap peas -- sliced into bite-sized pieces
- chopped broccoli
- radishes sliced into matchsticks
- minced celery
- chopped cauliflower
- chopped bell pepper
- minced hot pepper
Because, really, this salad is all about the peanut dressing, y'all.
So raid that produce drawer, and let's eat some noodles!
Cold peanut noodles recipe
For the noodles and the tofu
- 8 ounces noodles of your choice - cooked, see note
- 1 block firm or extra firm tofu - pressed and cut into 1/2" pieces
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons lemon juice
- 2 clove garlic - minced
- 1 tablespoon minced ginger
For the peanut dressing
- 3 inch piece of fresh ginger
- 3 cloves of garlic
- 3/4 cup creamy peanut butter
- 1 1/2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons lemon juice
- 2-3 teaspoons Sriracha sauce - to taste
- 6-12 tablespoons of water - see note
- 1 cup diced or shredded carrots - see note
- 1 cup shredded cabbage - see note
- 1 cup frozen, shelled edamame - thawed
- 1/2 cup chopped green onion
- 1/2 cup chopped cilantro - stems discarded
Make the noodles and marinate the tofu
- Cook the noodles according to package directions. Rinse them, and set them aside.
- In a large bowl, toss together the tofu with the soy sauce, lemon juice, garlic, and ginger. Set aside to marinate while you make the peanut dressing.
Make the peanut dressing
- Put the ginger, garlic, peanut butter, soy sauce, lemon juice, Sriracha, and 6 tablespoons of water into your blender or food processor. Blend until smooth, adding more water by the tablespoon, as needed, to get things moving.
Steam the tofu
- Transfer the marinated tofu to a steamer basket with just enough water to fill the bottom but not touch the tofu. Bring the water to a boil, cover the pot, and steam for 7-10 minutes, until the tofu is nice and firm.
Put the salad together
- Drain the noodles, and rinse them with cold water, then transfer them to a large bowl. Add the peanut dressing and veggies, tossing well. Then, gently fold in the steamed tofu. Serve now, or chill until you're ready to serve.