Black Pepper Tofu Noodle salad
This decadent, spicy bowl of Black Pepper Tofu Noodle salad will blow your mind and satisfy your tastebuds. It’s delicious, just the right amount of sticky mixed with sweetness and spice. And it has all the textures you could dream of from meaty tofu, tender noodles to crunchy fresh veggies. Get ready for a bowl of deliciousness. I don’t often rave about noodle salads, but this Easy Vegan Spicy Black Pepper Tofu Noodle Salad recipe is a game-changer. Think sweet, spicy, peppery, and irresistible. It’s a crunchy, sweet and salty, spicy, and sticky healthy vegan noodle bowl that can be served both hot and cold.
Ingredients
- 3 packs Instant Ramen Noodles
- 1 block (13-14oz) Extra Firm Tofu Cut into cubes
- 1 tbsp Toasted Sesame Oil
- ¼ cup Tamari or Soy Sauce
- ½ cup Vegetable Stock
- 3 tbsp Maple Syrup Pure
- 2 tsp Corn Starch
- 1 tbsp Black Pepper Crushed or ground
- 3 cloves Garlic Minced
- ½ Red Onion Diced
- 1 cup Fresh Mixed Salad Spinach, Iceberg, or whichever you prefer
- 2 small Sweet Peppers Sliced
- ½ cup Carrots Shredded
- 2 tbsp Sesame Seeds
- 1 bunch Fresh Cilantro or Fresh Basil Chopped
- Salt to taste
Instructions
Prep Tofu: (if not using extra firm. If you're using extra firm tofu skip this)
- If you’re not using a firm or extra firm tofu, you will need to prepare the tofu in advance. Firstly, place paper towels on a deep plate.
- Cut the tofu into 1-inch slices and place them on the paper towels. Cover with another layer of clean paper towels and place a heavy plate or similar on top to weigh it down and press out the liquid.
- Leave the tofu to drain for 1 hour. Once you are ready to start cooking, remove the paper towels from the tofu and cut them into cubes.
For the sauce
- In a small bowl, mix together tamari sauce, maple syrup, toasted sesame oil, and corn starch. Use a fork to whisk together before adding the crushed black pepper, garlic, red onion, and vegetable stock.
Making the noodle salad
- Add the tofu to the sauce and coat it quickly.
- Heat a non-stick pan and add the tofu (hold off on adding the sauce). Fry the tofu for around 10 minutes, tossing them every few minutes.
- While the tofu cooks bring water to a boil. In a large bowl, add the ramen noodles (or rice noodles) and pour boiling water over until the noodles are fully covered. Cover with a lid and set aside.
- Once the tofu is fried and the noodles are ready, add noodles to the tofu and drizzle the sauce on top. Toss to combine so the noodles are covered in the sauce.
- Add the sweet peppers, grated carrots, salad, sesame seeds, and fresh cilantro, and quickly toss everything together. Serve and enjoy.
Notes
Can be served both hot and cold.