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Peanutty Udon Noodle and Tofu Salad
Serves 6
Time 20 min
Creamy peanut butter and salty tamari anchor this hearty tofu-udon dish. The silky noodles, sauce and cabbage accented with color from the carrots and radishes make for a satisfying meal when served warm, at room temperature or even chilled.
Special Diets:
Ingredients
- 2 tablespoons sesame oil
- 1 (14.0-ounce) package tofu, drained, patted very dry and cut into 1/2-thick 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 (8.0-ounce) package dried udon noodles, cooked according to directions on package
- 3 cups shredded Napa cabbage
- 3 carrots, thinly sliced
- 1 bunch red radishes, quartered
- 1/3 cup dry roasted peanuts
Method
Heat oil in a large nonstick skillet over medium high heat.
Add tofu and cook until golden brown on the first side.
Flip tofu, drizzle all over with 2 tablespoons of the tamari and cook until golden brown on the second side, 3 to 4 minutes more; transfer to a paper towel-lined plate and set aside to let cool.
In a large bowl, whisk together peanut butter, honey, remaining 3 tablespoons tamari, vinegar, chile sauce, garlic and 1/4 cup water to make a sauce.
Add tofu, cooked noodles, cabbage, carrots and radishes and toss well.
Top with peanuts and serve.
Nutritional Info:
Per serving: 460 calories (190 from fat), 21g total fat, 3.5g saturated fat, 0mg cholesterol, 850mg sodium, 52g carbohydrates (6g dietary fiber, 18g sugar), 20g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons sesame oil
- 1 (14.0-ounce) package tofu, drained, patted very dry and cut into 1/2-thick 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 (8.0-ounce) package dried udon noodles, cooked according to directions on package
- 3 cups shredded Napa cabbage
- 3 carrots, thinly sliced
- 1 bunch red radishes, quartered
- 1/3 cup dry roasted peanuts