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Peanutty Udon Noodle and Tofu Salad

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“Found this recipe at and really loved it! Makes a great packed lunch or simple main dish salad. Suggest using firm or very firm tofu, the kind you find in the refrigerated/produce section of your grocery store. I used regular soy sauce instead of reduced-sodium tamari and fewer red radishes than the recipe suggests. I also chopped the peanuts and stirred them in rather than using as a garnish.”

Ingredients Nutrition

  • 2 tablespoons sesame oil
  • 14 ounces tofu, drained, patted very dry, and cut into 1/2 inch think slices
  • 5 tablespoons reduced-sodium tamari, divided
  • 12 cup natural peanut butter
  • 14 cup honey
  • 1 teaspoon brown rice vinegar
  • 1 teaspoon garlic, chile sauce (optional)
  • 3 cloves garlic, finely chopped
  • 14 cup water (or more if needed)
  • 1 (8 ounce) packagedried udon noodles, cooked accordng to package directions
  • 3 cups napa cabbage, shredded
  • 3 carrots, thinly sliced
  • 1 bunch red radish, quartered
  • 13 cup dry roasted peanuts


  1. Heat oil in a large nonstick skillet over medium high heat. Add tofu slices and cook until golden brown. Flip tofu slices and drizzle with 2 T tamari. Cook until golden brown, 3-4 minutes more. Remove from pan, set aside to cool. After cooling, I chopped tofu into cubes.
  2. In a large bowl, whisk together peanut butter, honey, 3 T tamari, vinegar, chile sauce, garlic, and water to make a sauce. Add tofu, noodles, cabbage, carrots, and radishes. Toss well. Top with peanuts before serving.

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