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Vegan Orange Peanut Tofu Satay Noodle Salad

Crispy tofu, veggies and rice noodles tossed in an orange peanut satay dressing. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Salad
Author: Lauren Hartmann


Orange Peanut Dressing

  • 1/2 C. Peanut butter
  • 1/4 C. Water
  • 1/4 C. 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 C. Cabbage,grated
  • 1/3 C. Carrots, grated
  • 2 Green onions, chopped
  • 2 Tbsp. Cilantro, chopped
  • Salt and pepper to taste


  • 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 C. 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.