Peanut, Tofu and Thai Basil Pasta Salad

Peanut, Tofu and Thai Basil Pasta Salad

This Asian-inspired twist on a pasta salad is sure to be a showstopper at any dinner party. Full of nutty flavour from the peanut dressing, protein from the peanut tofu, freshness from the sliced vegetables and herbiness from the Thai basil leaves. Coming together in under 30 minutes with delicious whole food ingredients, this easy salad will serve 4 as a main or 6 as a side dish.

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Serves: 4

Ingredients:

Salad:

• 400g pasta of choice (I used fusilli)
• 1 cucumber, deseeded and sliced into half moons
• 1 cup shredded purple cabbage
• 1 cup carrots, julienned
• 1/2 red capsicum, thinly sliced
• 1/2 green capsicum, thinly sliced
• 1 avocado, sliced
• 1 cup fresh Thai basil leaves
• 1 red chilli, finely sliced (optional)
• 2 tbsp sesame seeds

Tofu:

• 350g extra-firm tofu, pressed and diced into cubes
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1 tsp sriracha
• 1 tsp extra virgin olive oil
• 1 tbsp cornstarch

Dressing:

• 4 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• juice of 1 lime
• 2 tsp maple syrup
• 1 tsp grated ginger
• 1/2 tsp curry powder
• 1/2 tsp garlic powder
• 3 to 4 tbsp warm water, or as needed to thin
• pinch of salt and pepper

Preparations:

1. For the tofu, preheat the oven to 200°C and line a baking tray


2. Whisk peanut butter, soy sauce, lime juice, maple syrup, sriracha and olive until smooth.


3. Toss the tofu cubes in the sauce to coat, then sprinkle with cornstarch and toss again.


4. Spread the tofu cubes over the tray and bake for 20 to 25 minutes, flipping halfway, or until golden and crisp.


5. Meanwhile, cook the pasta in boiling salted water until al dente. Drain, rinse under cold water and set aside.


6. Whisk all of the ingredients for the dressing together, adding warm water one tablespoon at a time, until it reaches a pourable consistency.


7. In a large bowl, combine the pasta, capsicum, cucumber, cabbage, carrots and tofu. Add the dressing and toss to coat.


8. Fold in the Thai basil leaves and top with the avocado, chilli and sesame seeds.

Watch the video: https://www.youtube.com/embed/hhT1vics_z0

Source URL: https://chloeevegan.com/recipe/peanut-tofu-and-thai-basil-pasta-salad/

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