Thai Inspired Peanut Tofu Noodle Salad

Tofu is such an amazing plant-based protein source. It’s also packed with minerals like calcium, iron and selenium, which are key for all things women’s health, such as hormone balance, thyroid support, fertility, pregnancy and even perimenopause.

If you’re wondering how to make tofu taste good, it’s easier than you think!

Here I’ve marinated and baked the tofu , which is a healthier option than frying, and so easy.

Tip: check the back of the packet before you buy tofu. Make sure its certified organic and not GMO (genetically modified) – most supermarkets should have an option.

Serves 2

Ingredients:

• Packet firm organic (non GMO) tofu

• 250g packet thin rice noodles (vermicelli)

• 2/3 cup natural smooth peanut butter

• 3 carrots (spiralised or sliced)

• ½ purple cabbage

• 1 cup snow peas

• 2 Tablespoons unsalted peanuts

• 4 Tbs Soy or tamari sauce

• 3-4 Tbs maple syrup (less if you prefer less sweet)

• Juice of 1 lemon

• 1/4 cup chopped coriander (optional)

• Approx. 1/2 cup water (to thin out sauce)

Instructions:

1. I like to press my tofu with paper towel to absorb most of the moisture and result in crispier tofu.

2. Cut tofu in small triangle shaped pieces and place in a large bowl.

3. In a separate, smaller bowl, add the peanut butter, tamari, maple syrup and small amount of warm water and mix well until combined, as a smooth, slightly runny texture.

4. Pour ½ the peanut sauce over tofu pieces and gently mix through, until all pieces are coated. Let sit for 1 hour (ideal – but even 30 min should work). Reserve the remainder of the sauce for later.

5. Preheat oven to 170 degrees fan forced (temperature may vary according to your oven)

6. Once the oven is ready, place marinated tofu pieces on baking tray (lined with baking paper), spread out so all pieces are lying flat.

7. Bake tofu for 15 minutes, then remove from oven and flip each of the tofu so they can cook evenly on both sides. Return to the oven for another 10-15 minutes, until the tofu is slightly crispy but still soft.

8. Wash vegetables thoroughly.

9. Slice purple cabbage into thin strips, slice or spiralise carrots and cut snow peas into smaller pieces.

10. Cook vermicelli noodles to packet instructions. Drain in colander and rinse with cold water to prevent sticking.

11. Assemble noodles, vegetables and tofu in bowls and drizzle with the remaining peanut sauce. Top with crushed peanuts and coriander if using.

12. Enjoy!

If you try the recipe and you love it, I’d love for you to tag me on your socials – I’m @marinavuckov_nutrition on Instagram

Marina x