by Lauren Hartmann 17 Comments
*This post may contain affiliate links in the recipe card*
The day I discovered satay was a day that went down in history as one of the best days of my life. Most of my best days are based on food experiences, I’m not sure what that says about me, but I digress. I was a kid at my favorite Asian restaurant, and my dad suggested I give it a try. The rest is history. I keep trying to find ways to keep satay in my life, and here is a great way. This vegan orange peanut tofu satay noodle salad!
Super simple and healthy, this noodle salad is gluten-free and refined sugar-free as well. I used rice noodles, that take a quick bath in some boiling water, and then are chilled in cold water. The tofu gets a quick sauté, then gets a little dose of my orange peanut dressing! Everything is thrown together with veggies and the remaining dressing.
There you have it. Super flavorful and can be served cold in the summer and warm in the winter making it incredibly versatile! The real star of this noodle salad show is the orange peanut dressing! Crazy delicious, 2 minutes to throw together and there is a very familiar peanut sauce flavor with a twist!
The orange juice in the recipe that replaces what would usually be water makes this dressing unique and out of this world! It is just the right thickness to coat all the noodles and veggies and tofu! I am obsessed.
I like to eat it cold, but feel free to enjoy it hot or cold depending on your mood. So, give it a try see what your favorite way of eating this salad is. Either way, it is certain to be a hit at any table!
Vegan Orange Peanut Tofu Satay Noodle Salad
Print Recipe
Crispy tofu, veggies and rice noodles tossed in an orange peanut satay dressing.
Course Main Course, Salad
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Author Lauren Hartmann
Ingredients
Orange Peanut Dressing
- 1/2 Cup Peanut butter
- 1/4 Cup Water
- 1/4 Cup Orange juice
- 1 Tbsp. Agave nectar
- 2 Tbsp. Soy sauce
- 1 Tbsp. Rice wine vinegar
- 1 tsp. Sriracha
- Juice of 1/2 a lime
- 1 Tbsp. Cilantro, chopped
- 1 inch Ginger, grated
- 1 Clove Garlic, grated
For the Salad
- 1 Block Extra firm tofu
- 2 tsp. Olive oil
- 8 oz. Box Rice noodles
- 1/2 Cup Cabbage,grated
- 1/3 Cup Carrots, grated
- 2 Green onions, chopped
- 2 Tbsp. Cilantro, chopped
- Salt and pepper to taste
Instructions
First, cut your tofu into strips, then place in a single layer on some paper towels, top with more towels, and place something heavy on top. Press the tofu to get a good amount of liquid out for at least 15 minutes(the longer the better)
While the tofu is pressing, make the orange peanut dressing. Add all the dressing ingredients to a small mixing bowl, and whisk until everything is fully combined. It may take a minute to smooth out the peanut butter. Taste and adjust seasoning. Set aside.
Now start boiling water for the rice noodles.
While you are bringing the water to a boil, heat the oil in a non stick pan on medium high. Add the strips of tofu and sprinkle with a little salt and pepper. Let the tofu cook on each side for a 1-3 minutes until they are nice and golden brown. Rotate tofu only once it is brown on the side it is on. Flipping too soon could cause the tofu to stick.
Add the noodles to the water whenever it is ready. Cook according to the package,( I used the preparation for a cold noodle dish. Cooking the noodles for 2 minutes, then draining and running under cold water). Remove from the water once done and set aside.
Once the tofu is nice and brown, add 1/4 Cup of the orange peanut dressing to the pan. Turn off the heat and toss to coat the tofu.
Let the noodles and tofu cool a bit. Then add the noodles, shredded veggies and tofu to a large bowl. Toss with the remaining dressing and top with chopped cilantro and peanuts if desired. Serve immediately or chill completely and serve really cold.
Servings: 4
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Reader Interactions
Comments
DeniseThis looks amazing. Definitely making this weekend! All your recipes look great! So glad I stumbled on your blog! Trying to eat vegan as much as possible…
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- Amber
This is absolutely delicious! I love it and it is going to go into my monthly rotation
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- Lauren Hartmann
Woohoo! So glad to hear that.
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- Donna Cuic
I’m making this for dinner this week. Although hubby doesn’t like raw veggies …bummer :((( … so I’ll sauté the veggies to soften them. I love peanut satay stuff and I’m looking forward to trying this recipe cause I love your recipes!! Thanks for doing what you do.
- Denise Whitacre
Your recipes are ALWAYS so great!! 😉🙌🏼
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- Kayla
Do you have a recommendation for a GF noodle?
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- Julie Grace
Banza pasta is great!
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- Emily
Would you mind adding information about how many people the recipe will serve? Thank you!
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- Julie Grace
Apologies! The old plug-in for older recipes didn’t include servings. We added it – it’s 4 servings!
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- Michael Allen
Very tasty and simple to make. I added a some fish sauce to my serving and found that it enhanced the taste to my liking. Thank you.Reply
- VegWise
This is one of my favorite tofu recipes AND it has cabbage— one of the veggies I aim to get in my kids’ diet once a week. I sprinkle it all with sesame seeds and cashews. The sauce is 💯! YUM!Reply
- Amy S
This looks so great! How many does this serve?
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- Marianne
Just checked fridge no tofu but I have tempeh, I think that might be okay?
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- Mitzi
This is a great recipe! I substituted “Field Trip”” Chickpea Butter for the peanut butter. I did not have agave,
So left that out. Added thinly sliced red pepper and cucumber. Will make again.Reply
- Lauren
This was super easy to put together and tasted great! I didn’t have cabbage on hand so I just roasted some broccoli I had and added it in and it came out super yummy.Reply
- Claire
This was super delicious and very easy! I made it with crunchy peanut butter which was amazing. Will definitely put this recipe on repeat 🙂Reply
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