Ooh-wee this is a good one folks!
It’s a cold peanut noodle salad loaded, and I mean LOADED with all sorts of delicious things. So let’s just dive right in shall we?
First, we’ve got crispy tofu, using our fool-proof method for getting crispy oven baked tofu every time. That combo of canola oil and cornstarch plus a screaming hot oven leaves you with batch of mess-free and super simple crispy tofu that you are going to have a hard time not eating right off the pan.
Next up, some crunchy vegetables like cabbage, peppers and snap peas. But feel free to use whatever you’ve got on hand – carrots, broccoli, even some celery, no need to juice those bad boys.
And finally, the rich and cream and slightly sweet peanut sauce. The first time I made this I used smooth peanut butter and it was delicious, but the second time I used the crunchy version and I think it took this peanut noodle salad to a whole other level. But use whatever you got on hand, either way I promise it will be delicious.
This all gets tossed with some whole wheat spaghetti. So let’s talk about those noodles for a moment, shall we? When it comes to pasta or bread or any grain for that matter, both the white and whole wheat variety have a place in my heart. If I were cooking up a creamy baked pasta like our Cheesy Cauliflower Bake I would definitely go with some plain old white pasta. But for something like this cold peanut noodle salad, I really like the flavour the whole wheat spaghetti adds, so that’s why I chose it. Not because it’s a ‘good’ food choice, but because that’s the one I wanted to eat here.
Alrighty then, well that’s the whole kit and caboodle. So do yourself a favour, welcome the warm spring weather we are FINALLY having and cook up this Peanut Noodle Salad with Crispy Tofu today!