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Thai Peanut Soba Salad with Bell Peppers and Crispy Tofu
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Course Salad
Cuisine Thai
Servings 4 people

Equipment

  • Large pot
  • Skillet
  • Mixing bowl
  • Whisk

Ingredients
  

  • 8 ounces soba noodles
  • 14 ounces extra-firm tofu, pressed and cut into 1-inch cubes
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 2 bell peppers (1 red, 1 yellow), thinly sliced
  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons water
  • 2 green onions, sliced
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped peanuts

Instructions
 

  • Bring a large pot of water to a boil and cook the soba noodles according to package directions. Drain, rinse under cold water, and set aside in a large mixing bowl.
  • Toss the tofu cubes with cornstarch until evenly coated. Heat the vegetable oil in a skillet over medium-high heat and cook the tofu for 8 to 10 minutes, turning occasionally, until golden and crisp on all sides. Remove from the skillet and set aside.
  • In a small bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, garlic, ginger, and water until smooth.
  • Add the sliced bell peppers to the bowl of cooled noodles. Pour the peanut sauce over the top and toss gently until everything is coated.
  • Top the salad with the crispy tofu cubes, then sprinkle with green onions, cilantro, and chopped peanuts just before serving.

Notes

For best texture at a potluck, keep the tofu separate and add it right before serving so it stays crisp. If you need to assemble everything ahead, store the tofu in a separate container and re-crisp it quickly in a hot skillet. The peanut sauce thickens as it chills, so stir in an extra tablespoon of water if the salad seems dry after refrigeration.
Course: Salad
Cuisine: Thai
Equipment: Large pot, Skillet, Mixing bowl, Whisk