This cold noodle salad recipe is this light and deliciously refreshing for those warmer weather days. The vermicelli is combined with lots of vegetables, tossed in a citrusy, spicy dressing and topped with crispy baked peanut tofu.
Prep: 20 Min | Cook: 30 Min | Servings: 2-4 (depending if served as a main or a side dish)
Ingredients
- 200g firm tofu (cut into small to medium chunks)
- 70g dried vermicelli
- 1 small carrot (peel, wash, then thickly shred)
- 1/2 courgette/ zucchini(thickly shredded)
- 1/2 cup garden peas (cooked)
- Handful fresh coriander (chopped)
- Peanuts to top (halved)
Tofu sauce
- 1 heaped tbsp peanut butter
- 2 tbsp light soy sauce or liquid aminos
- Thumb ginger (peeled and minced)
- 1 tbsp sesame oil
- 1 tsp cayenne pepper
Dressing
- 1 shallot (finely sliced)
- 1 red Birdseye chilli (take the seeds out of you don’t want it to be too spicy and roughly chop)
- 1-2 cloves garlic (peel and mince)
- Juice of one medium lime
- 1 tbsp light soy sauce or liquid aminos/
- 1 tsp agave / maple / brown sugar (or opt out completely if preferred)
Method
- Preheat the oven to 180C/350F. Combine the ingredients of the tofu sauce together in a bowl, place the tofu in a baking dish, and coat with the sauce. Bake for up to 20-25 minutes until the tofu starts to turn a golden brown.
- Cook the vermicelli by soaking in boiled water for up to 5 mins. Drain and rinse under cold water, place in a large bowl. Make the dressing by combining all the ingredients together. Add the shredded carrots, courgette, peas, sauce to the vermicelli. Mix together. Top with the tofu, fresh coriander and peanuts.