Cold Peanut Noodle Salad with Tofu

Step 1

In a small bowl, combine the sesame oil, peanut butter, soy sauce & chili garlic sauce. Mix it all together. Add a splash of water to loosen up the sauce if needed.

Step 2

In a pot of boiling water, cook the ramen noodles without the seasoning packet. Cook for 3-4 min, before draining, save a few tbsp of cooking water. Drain & rinse the noodles under cold water. Transfer to a mixing bowl & set aside.

Step 3

Pat the tofu dry & cut into 1 inch cubes.

Step 4

Thinly slice the green onion.

Step 5

Clean & thinly slice the red bell pepper.

Step 6

Heat a drizzle of olive oil in a pan. Add the tofu & cook until golden brown, about 3-4 min. Flip & brown on the second side for another 2-3 min. Remove the tofu from the heat & set aside.

Step 7

To the bowl with the noodles, add the bell pepper, shredded carrots, sliced green onion & shredded cabbage. Add the reserved cooking water to the prepared sauce & mix. Stir the sauce into the noodle bowl & toss everything together.

Step 8

Serve the noodles topped with the crispy tofu. Garnish with additional green onion slices. Enjoy!