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Peanut Pasta Salad

5 from 1 vote
Veg-packed peanut pasta salad with a creamy lime and peanut butter dressing. Served with crispy air-fried tofu.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: lunch
Cuisine: Fusion
Ingredients Method

Ingredients
  

Tofu
  • 280g pressed extra firm tofu cut into 1cm cubes
  • 1 tsp sesame oil
  • 2 tsp light soy sauce
  • 1 tsp white miso
  • 1 tsp corn flour
Salad
  • 240g whole wheat or chickpea pasta cooked and cooled
  • 150g shelled edamame/soy beans
  • 1 medium grated carrot
  • 1 finely diced red pepper
  • 8cm diced cucumber
  • 3 chopped spring onions
  • 1/2 cup crush roasted peanuts
  • 2 tsp toasted sesame seeds to serve
  • 2 tsp chilli oil to serve (optional)
Dressing
  • 100g natural peanut butter
  • 1 tbsp light soy sauce
  • 2 tbsp mirin
  • 1 red chilli seeds removed and roughly chopped
  • 1 garlic clove
  • 1 tsp sesame oil
  • 1 tsp light brown sugar
  • 1 lime juice
  • 3-4 tbsp water

Method
 

  1. Whisk the sesame oil, soy sauce, and miso for the tofu in a medium bowl. Tip in the tofu and toss well to coat. Sprinkle over the cornflour and toss again.
  2. Tip the tofu into the air fryer. Cook for 10 minutes at 200℃/400℉, tossing halfway through. Tip into a bowl and set aside.
  3. Whilst the tofu cooks, add all of the dressing ingredients into a blender and blend until smooth. Add extra water if necessary, to loosen.
  4. Add all of the salad ingredients, excluding the sesame seeds and chilli oil, into a large bowl. Drizzle over the dressing and toss well to combine.
  5. Divide the pasta salad between four bowls. Sprinkle over the tofu and toasted sesame seeds, drizzle with chilli oil, and serve.