Tofu And Noodle Salad With Peanut Sauce Recipes

VEGAN THAI NOODLE SALAD WITH PEANUT SAUCE

Vegan Thai Noodle Salad with Peanut Sauce image

A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings. Add Sesame Ginger Tofu for added protein!

Provided by Sylvia Fountaine

Categories Vegan

Time 30m

Yield 6

Number Of Ingredients 17

Ingredients

6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
4 cups mix of red cabbage, carrots and radish, shredded or grated
1 red bell pepper, finely sliced
3 scallions, sliced
½ bunch cilantro, chopped (or sub basil and mint)
1 tablespoon (or less, or more) jalapeño, finely chopped
¼-½ cup roasted, crushed peanuts ( optional garnish)
3 thin slices ginger- cut across the grain, about the size of a quarter.
1 fat clove garlic
¼ cup peanut butter ( or sub almond butter!)
¼ cup fresh orange juice ( roughly ½ an orange)
3 tablespoon fresh lime juice ( 1 lime)
2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
3 tablespoons honey, agave, or maple syrup
3 tablespoons toasted sesame oil
½ -1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
½ teaspoon salt

Steps:

Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
while noodles are cookig, blend the peanut sauce ingredients together using a blender until smooth.
Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
Adjust the salt (to your liking), add chili flakes if you want, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Nutrition Facts : ServingSize 1 1/8 cups, Calories 286 calories, Sugar 13.3 g, Sodium 374 mg, Fat 13 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 39.9 g, Fiber 2.6 g, Protein 3.8 g, Cholesterol 0 mg

TOFU AND NOODLE SALAD WITH PEANUT SAUCE

Tofu and Noodle Salad With Peanut Sauce image

This is just really yummy! A terrific after-work, summertime meal. I found this one in the Daily Herald and they attribute it to John Ash. I find the noodles, radish and pea shoots in my local Oriental grocery store. Prep time doesn't include marinading time.

Provided by Hey Jude

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb firm tofu, drained
1/3 cup soy sauce
1/3 cup mirin (sweet rice wine)
2 teaspoons peeled and minced fresh ginger
8 ounces soba noodles or 8 ounces other thin noodles
6 ounces daikon radishes or 6 ounces other radishes, cut into long matchstick shapes
2 cups fresh pea shoots
1 cup carrot, cut into fine matchstick shapes
3 tablespoons smooth peanut butter
1 teaspoon asian chili paste with garlic
3 tablespoons chicken broth or 3 tablespoons water
1/3 cup coconut milk
2 teaspoons packed brown sugar
2 tablespoons fresh lime juice
1 -2 tablespoon soy sauce, to taste

Steps:

Slice the tofu into 4 equal pieces; combine the soy sauce, mirin and ginger; marinate the tofu in this mixture in the fridge for at least 30 minutes and up to 4 hours, turning it occasionally; remove it from the marinade and gently wipe off any solids.
Heat oven to 400°; lightly oil a baking sheet and arrange tofu on it and bake for 20-25 minutes; remove and set aside.
Sauce: Combine sauce ingredients in a blender and blend until smooth, it should have the consistency of heavy cream; you can do this ahead of time and store in the fridge for up to 5 days then bring to room temperature before using.
Bring a large pot of lightly salted water to a boil and cook the soba noodles until al dente, 4 minutes or so; drain the noodles and rinse them very well with cold water; place in a bowl and toss with the radish, pea shoots and carrots along with about half of the peanut sauce, or more as you desire.
Divide the mixture among 4 plates or shallow bowls and top with the pieces of tofu and drizzle with a bit more of the sauce.
For Vegetarian use the water not the chicken broth.

Nutrition Facts : Calories 439.2, Fat 15.4, SaturatedFat 5.9, Sodium 2299.7, Carbohydrate 58, Fiber 3.6, Sugar 7.5, Protein 24.8

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