This vegetarian peanut noodle salad is easy to make and perfect for any occasion. The sauce is a blend of creamy peanut butter, salty tamari, tangy rice vinegar, sweet chilli and fresh ginger which adds a depth of flavour and richness to the dish.
This Week
2 Dec - 8 Dec
Roasted Tofu and Pumpkin Noodle Salad with Creamy Peanut Dressing
- under 1 hour
- 4
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Meal Prep Guide
Prepare the marinade for the tofu. (Store in an airtight jar in the fridge)
Ingredients
- 1 Tbsp sweet chilli sauce
- 2 Tbsp tamari
- 1 Tbsp sesame oil
- 2 Tbsp olive oil
Method
- Add all the ingredients into a jar and shake well.
Make the dressing. (Store in an airtight jar in the fridge)
Ingredients
- 2 Tbsp smooth peanut butter
- 3 Tbsp tamari
- 2 Tbsp rice wine vinegar
- 1 Tbsp sweet chilli sauce
- 1 Tbsp fish sauce
- 1 Tbsp ginger (grated)
Method
- Add all the ingredients into a jar and shake well.
Chop ¼ large pumpkin approx. 800g into bite-size cubes. (Store in an airtight container in the fridge)
Finely slice ¼ of red cabbage. (Store in an airtight jar in the fridge)
Roast ½ cup of cashews. (Store in an airtight jar in the pantry)
Tips
- Firm tofu works best in this recipe as it holds its shape and texture well, even when mixed with the sauce and noodles.
- This noodle salad is delicious served cold and is perfect for lunch the next day.
Shortcuts
Vegetables
- Swap pumpkin for sweet potato.
- Feel free to add more veggies to the dish, such as julienned carrots, cucumber, or green cabbage, to make it even more nutritious and colourful.
Protein
- Swap tofu for 400-500g chicken thighs cut into bite-size pieces; prepare and cook as you would tofu.
Other
- Swap udon noodles for rice noodles.
- Swap cashews for peanuts.
- For a lighter option, omit the noodles and add extra finely sliced cabbage.
Ingredients
Roasted tofu and vegetables
- 1 Tbsp sweet chilli sauce
- 2 Tbsp tamari
- 1 Tbsp sesame oil
- 2 Tbsp olive oil
- 300g firm tofu (cut into bite-size cubes)
- ¼ large pumpkin approx. 800g (cut into bite-size cubes)
- 1 red onion (cut into wedges)
Dressing
- 2 Tbsp smooth peanut butter
- 3 Tbsp tamari
- 2 Tbsp rice wine vinegar
- 1 Tbsp sweet chilli sauce
- 1 Tbsp fish sauce
- 1 Tbsp ginger (grated)
Salad
- 200g dried udon noodles or egg noodles
- ¼ red cabbage (finely sliced)
- ½ cup cashews (roasted and roughly chopped)
- ½ cup fresh coriander (roughly chopped)
Method
- Preheat the oven to 200 degrees.
- Add sweet chilli, tamari, sesame oil and olive oil to a medium bowl; mix well to combine the marinade.
- Add the tofu to the marinade and toss to coat. Set aside while you prepare the vegetables.
- Add the pumpkin and onion to a large lined baking tray, add the tofu and pour the excess marinade over the vegetables. Pop in the oven to cook for 25- 30 minutes, tossing halfway.
- While the veggies and tofu are cooking, prepare the dressing. Add all the ingredients into a small bowl and mix well to combine.
- Cook the noodles as per the packet instructions.
- Add cooked noodles and red cabbage into a large mixing or salad bowl. Pour over the dressing and toss well to distribute evenly.
- Add the roasted vegetables, tofu, cashews and coriander to the noodles; toss well and serve.
Variations
Vegetables
- Swap pumpkin for sweet potato.
- Feel free to add more veggies to the dish, such as julienned carrots, cucumber, or green cabbage, to make it even more nutritious and colourful.
Protein
- Swap tofu for 400-500g chicken thighs cut into bite-size pieces; prepare and cook as you would tofu.
Other
- Swap udon noodles for rice noodles.
- Swap cashews for peanuts.
- For a lighter option, omit the noodles and add extra finely sliced cabbage.
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