Asian Noodle Salad with Peanut Dressing

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Asian Noodle Salad with Peanut Dressing

Ramen noodles, crisp veggies, and golden pan-fried tofu come together in this Asian noodle salad tossed with a creamy, tangy peanut dressing.

Prep Time30

Cook Time10

Total Time40

Course: Entrées

Cuisine: Asian

Servings:

Author: Erika Pitera

Ingredients

Salad

12 ounces ramen noodles cooked, rinsed and drained
14 ounces extra-firm tofu
2 tablespoons vegetable oil
1 teaspoon sesame seeds
2 cups shredded carrots
2 cups shredded green cabbage
2 bell peppers thinly sliced
1 cucumber seeded and thinly sliced
3 scallions thinly sliced
1/4 cup roasted peanuts chopped

Peanut Dressing

1/2 cup peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons lime juice
1-1/2 tablespoons honey
1-1/2 tablespoons toasted sesame oil
1-1/2 tablespoons fresh ginger grated
1 large garlic clove grated
4 to 5 tablespoons water

Instructions

Wrap the drained tofu in a dry paper towel and place a heavy skillet or other weight on top to press out excess moisture. Let it press for about 30 minutes, then pat dry and cut into 3/4-inch cubes.
Heat the vegetable oil in a cast iron skillet over medium-high heat. Add the tofu cubes in a single layer and cook until golden on one side, about 3 to 4 minutes. Flip and continue cooking for another 2 to 3 minutes per side, until golden and crisp on multiple sides. Remove from the heat, toss with a splash of soy sauce and the sesame seeds, and set aside.
In a food processor or blender, combine the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, and garlic. Blend until smooth. Add 4 to 5 tablespoons of water, a little at a time, and blend again until the dressing reaches your desired consistency.
In a large mixing bowl, combine the noodles, tofu, and all the prepared vegetables. Pour the dressing over the top and toss gently until everything is evenly coated.
Just before serving, sprinkle with the sliced scallions and chopped peanuts for added crunch and flavor.

Notes

Make-Ahead Tips

This ramen noodle salad is an ideal make-ahead dish, whether you’re prepping lunches for the week or getting a head start on a potluck or picnic. You can prepare all the components in advance and assemble them just before serving, or toss everything together ahead of time. Either way, the flavors only get better as they sit.

Storage Tips

If you plan to store it fully dressed, keep in mind that the noodles and vegetables will soften slightly over time. It’s still delicious for up to 3 days, but for the best texture, we recommend storing the peanut dressing separately and tossing just before eating. The tofu can also be cooked a day or two in advance and stored in the fridge; reheat it briefly in a skillet or enjoy it cold.

Pack leftovers in an airtight container and refrigerate for up to 3 days. Give it a quick stir before serving, and add a fresh sprinkle of scallions and peanuts for a little extra crunch.

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