Peanutty Udon Noodle and Tofu Salad
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 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
- 1⁄2 cup natural peanut butter
- 1⁄4 cup honey
- 1 teaspoon brown rice vinegar
- 1 teaspoon garlic, chile sauce (optional)
- 3 cloves garlic, finely chopped
- 1⁄4 cup water (or more if needed)
- 1 (8 ounce) package dried udon noodles, cooked accordng to package directions
- 3 cups napa cabbage, shredded
- 3 carrots, thinly sliced
- 1 bunch red radish, quartered
- 1⁄3 cup dry roasted peanuts
directions
- 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.
- 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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RECIPE SUBMITTED BY
LonghornMama
United States