Uploaded July 2024 | Updated September 2026, 2 weeks ago
High Protein Peanut Noodle Salad👇🏼🤤 with crispy tofu + crunchy roasted edamame, it has 40g of protein per serve and it’s super delicious. Save this post for the recipe below 🌿
Note - the protein will vary depending on the type/brand of tofu you use!
Serves 3
Crunchy Edamame:
300g edamame, thawed if frozen
1 tbsp olive oil
Pinch of salt and pepper
1 tsp chilli flakes
1 tsp garlic powder
Crispy Tofu:
300g firm tofu
1 cup panko bread crumbs
1/4 cup flour of choice
1/4 + 1 tbsp water
Pinch of salt and pepper
Enough cooking oil to shallow fry
Peanut sauce:
1/4 cup smooth peanut butter
Juice from 1 lime
1 tbsp maple syrup
1.5 tbsp soy sauce
1 tsp minced ginger
1 tsp minced garlic
Water to thin if needed
Salad:
1 head cos lettuce, chopped
1 carrot, shredded
1 cup shredded red cabbage
1 cucumber, shredded
Red chilli, sliced
Mint leaves
2 servings of vermicelli noodles
Preheat oven to 200C. Add the edamame, oil and seasonings to a bowl and toss. Spread onto a baking tray and bake for 20-30 mins until golden and crunchy.
Firmly press the tofu to remove any water and slice into 1 cm thick rectangle pieces and set aside.
In a shallow bowl combine the flour, water, salt, oregano and pepper, and in a separate bowl add the bread crumbs.
Dip the tofu into the batter and drip any excess off, then toss it in the panko crumbs and press down firmly.
Place a frypan over high heat and add enough cooking oil to shallow fry the tofu. Once the oil is hot add in the tofu pieces and cook until lightly golden on each side. Once ready set aside onto a paper towel to remove any excess oil.
Cook the rice noodles according to package instructions. Mix the peanut sauce until smooth. Cut up the tofu into cubes
Add everything to a bowl, pour over the sauce and enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes #tofu nourish bowl
High Protein Peanut Noodle Salad👇🏼🤤 with crispy tofu + crunchy roasted edamame, it has 40g of protein per serve and it’s super delicious. Save this post for the recipe below 🌿
Note - the protein will vary depending on the type/brand of tofu you use!
Serves 3
Crunchy Edamame:
300g edamame, thawed if frozen
1 tbsp olive oil
Pinch of salt and pepper
1 tsp chilli flakes
1 tsp garlic powder
Crispy Tofu:
300g firm tofu
1 cup panko bread crumbs
1/4 cup flour of choice
1/4 + 1 tbsp water
Pinch of salt and pepper
Enough cooking oil to shallow fry
Peanut sauce:
1/4 cup smooth peanut butter
Juice from 1 lime
1 tbsp maple syrup
1.5 tbsp soy sauce
1 tsp minced ginger
1 tsp minced garlic
Water to thin if needed
Salad:
1 head cos lettuce, chopped
1 carrot, shredded
1 cup shredded red cabbage
1 cucumber, shredded
Red chilli, sliced
Mint leaves
2 servings of vermicelli noodles
Preheat oven to 200C. Add the edamame, oil and seasonings to a bowl and toss. Spread onto a baking tray and bake for 20-30 mins until golden and crunchy.
Firmly press the tofu to remove any water and slice into 1 cm thick rectangle pieces and set aside.
In a shallow bowl combine the flour, water, salt, oregano and pepper, and in a separate bowl add the bread crumbs.
Dip the tofu into the batter and drip any excess off, then toss it in the panko crumbs and press down firmly.
Place a frypan over high heat and add enough cooking oil to shallow fry the tofu. Once the oil is hot add in the tofu pieces and cook until lightly golden on each side. Once ready set aside onto a paper towel to remove any excess oil.
Cook the rice noodles according to package instructions. Mix the peanut sauce until smooth. Cut up the tofu into cubes
Add everything to a bowl, pour over the sauce and enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes #tofu nourish bowl
