Cold noodle salad with silken tofu, refreshing crunchy veggies, caramelized ginger and shallots, and peanuts. Also known as my new favorite 20-minute lunch as the days get warmer.
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This is my first spring in LA and I’m a little annoyed with the lack of heat waves. I know I shouldn’t complain about 70 degree weather, but there’s something about intense heat that gets me so excited about eating cold food outside. It’s fine; I’ll just pretend for now.
So here’s a cold noodle salad with silken tofu to celebrate summer eating. You simply toss some rice noodles with chopped carrots, cucumbers, bell peppers, and green onions. Marinate silken tofu with lime juice, sesame oil, tamari, pepper, and chili flakes. It’s great because there is no heat needed so it’s quick to prep! Then just slightly caramelize the shallots and ginger & toast the peanuts. Would highly recommend circling back to this on a sunny day when you’d like to eat your plants outside 🙂
Cold Noodle Salad with Silken Tofu
Ingredients
- 150 grams rice noodles of choice
- 1 package (350g) of silken tofu
- ½ cucumber, julienned
- 1 medium carrot, julienned
- 4 stalks of green onions (greens and whites), thinly sliced
- ½ tbsp lime juice
- 1.5 tbsp sesame oil (divided)
- 1.5-2 tbsp tamari or soy sauce
- ¼ tsp black pepper
- ¼ tsp red chili flakes
- 1 shallot, thinly sliced
- 1 tbsp arrowroot starch or cornstarch
- 1 inch ginger, thinly sliced
- ¼ cup peanuts
- mint for garnishing
Instructions
- Cook the rice noodles according to package instructions. Rinse with cold water to prevent further cooking and set aside.
- Cut tofu into one-inch cubes. Mix lime juice, ½ tbsp of the sesame oil, tamari or soy sauce, pepper, and chili flakes in a bowl. Coat the silken tofu in this sauce.
- Cut the shallot and coat with arrowroot starch or cornstarch.
- Heat 1 tbsp sesame oil in a pan over medium heat. Add the ginger and shallots. Stir frequently until slightly caramelized, so about 5-7 minutes. Add peanuts and stir together until the peanuts are toasted.
- In a larger bowl, add the silken tofu, veggies, and noodles. Combine well and top with shallots, ginger, peanuts, and mint leaves.
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