Daikon Noodle Tofu Salad with Satay Sauce
Daikon Noodle salad with Tofu and Peanut sauce
The genius of this salad lies in its contrasts: pairing fresh and raw vegetables with hot tofu and savoury peanut sauce gives life and zest to the cool clean salad. Another bonus is that this is salad is quick to prepare and its flexible so you can easily swop ingredients you don’t have at home for similar ones you have.
I used spiralized daikon as my noodles (“doodles”) in this recipe , but feel free to use another spiralized vegetable such as courgette, or cook and cool regular noodles you have at home. Rice vermicelli, soba or udon noodles are all delicious alternative to the “Doodles” here.
If you’re not familiar with Satay sauce you’re in for a pleasant surprise! This divine South East Asian peanut sauce will add magic wherever you apply it. I keep this sauce in rotation for roasted root vegetables, bbq Jackfruit, breads and salads.
The salad is easy to prep a day ahead. To bring it with you as packed lunch, keep the sauce in separate container and drizzle just before eating. The tofu is delicious cold, but enjoy it warm, if you have the option.
100 ml natural peanut butter
3 tablespoons tamari or soy sauce
3 tablespoons fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch)
2 tablespoons rape seed oil
½ freshly grated ginger, and more to taste
2 tablespoons coconut sugar or brown sugar
400g daikon spiralized or your choice of cooked grain noodles
150 g romaine lettuce, shredded
3 scallions, thinly sliced
2 avocados, peeled, halved, pitted and cut into small pieces
2 handfuls coriander, chopped
2 handfuls beansprouts
1 tablespoon toasted sesame seeds
salt to taste
Soy mixture for the tofu:
1 tablespoon agave syrup or your choice of sweetener
2 tablespoon tamari or soy sauce
1 tablespoon toasted sesame oil
1 teaspoon shichimi togarashi or other chilli flakes
Oil for frying
250g firm tofu, pressed and cubed
Mix the ingredients for the peanut sauce smooth. Adjust the thickness of the sauce by stirring in small amounts of water until you have reach a desired consistency.
Mix the soy mixture for the tofu in a small bowl. Fry the tofu in a oiled pan on medium heat until golden and crispy. Pour the soy mixture and allow the tofu to absorb it. Remove from heat.
Mix the salad ingredients and tofu together and divide between serving bowls. Drizzle with peanut sauce.