Vegan Indonesian Noodle Salad Recipe

This Peanut and Tofu Noodle Salad has made me very popular at potlucks, picnics and barbecues. It's great served cold, at room temperature or hot from the pot. If you're not a tofu eater or you're worried that other anti-tofu people will be turned off, don't worry, the firm tofu you use in this recipe is like cubes of very mild-tasting cheese. (Just don't tell them it's tofu until after they've tried it!)

You can use other vegetables in addition to carrots and beansprouts I list, shredded or sliced matchstick size: cucumbers, celery, peppers, zucchini, summer squash, even broccoli florets -- anything you like! I prefer the colour, texture and flavour with just the carrots and beansprouts.

Ingredients

Tip:

You can use any kind of noodle you like: spaghetti, Asian egg noodles, rice sticks (thick vermicelli), even Japanese soba or udon would probably be very good.

Sesame Oil, just a drizzle
Soya Sauce, 2 tsp
Extra Firm Tofu, 1/2 block, cubed
Carrots, 2 medium, shredded
Bean Sprouts, 1/3 lb
Cilantro (coriander), 1/4 cup chopped
Noodles
Indonesian Peanut Sauce

Cooking Method

Cook noodles as directed on package.
Drain and drizzle noodles with sesame oil and soya sauce, mixing to keep moist
Transfer noodles back to the original pot, add tofu cubes, shredded carrots, beansprouts and chopped coriander, and whatever other vegetables you like.
Pour in the Indonesian Peanut Sauce, holding back some of the sauce to serve on the side at serving time.
Toss it all together gently, so you don't break up the tofu -- hands work best!.
Add more sauce as needed.

Garnish with a good-sized handful of beansprouts, coriander sprigs and sesame seeds.

Serve this Indonesian Noodle Salad hot, cold or at room temperature, with extra peanut sauce and chili sauce on the side.