Recipes
Lunch

Peanut tofu and rice noodle salad

Golden tofu, edamame and crunchy vegetables tossed with rice noodles in a tangy peanut-lime sauce.

Peanut tofu and rice noodle salad

Vegetarian Quick Budget High protein

Prep
10 min
Cooking
10 min

Per serving

1,412 kcal

Protein
86 g
Carbs
154 g
Fat
59 g
Fibre
24 g

Amounts are scaled to your plan (×2).

In these plans

Ingredients

5 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Firm tofu, patted dry, cut into cubes 1.5 kg
  • Sesame oil 3 ½ tbsp 45 g
  • Rice noodles, dry 550 g
  • Shelled edamame, frozen, thawed 600 g ≈ 5 cups
  • Cabbage, thinly sliced 600 g
  • Carrots, grated 500 g ≈ 4 cups
  • Cucumber, cut into sticks 500 g ≈ 4 ¾ cups
  • Natural peanut butter ¾ cup 160 g
  • Low-sodium soy sauce ¾ cup 160 g
  • Lime juice ¾ cup 150 g
  • Honey 3 ½ tbsp 70 g
  • Fresh ginger, grated 6 ½ tbsp 40 g
  • Garlic, grated 10 cloves 30 g
  • Green onions, sliced 100 g ≈ 1 cup
  • Fresh cilantro, chopped 50 g ≈ 3 ¼ cups

Steps

  1. Cover the rice noodles with boiling water and let soak 6–8 minutes, until tender. Drain and rinse under cold water.
  2. Heat the sesame oil in a non-stick skillet over medium-high heat and cook the tofu for 6–8 minutes, turning, until golden on most sides.
  3. Whisk the peanut butter, soy sauce, lime juice, honey, ginger, garlic and 1–2 tbsp warm water until smooth.
  4. Toss the noodles, edamame, cabbage, carrot and cucumber with the sauce.
  5. Top with the tofu, green onion and cilantro.

Tip: If the noodles stick together after a night in the fridge, add a few drops of water and toss.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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