Peanutty Udon Noodle and Tofu Salad

Serves 6
Time 20 min
Peanutty Udon Noodle and Tofu Salad

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:

Dairy FreeDairy Free
VegetarianVegetarian

Ingredients

    2 tablespoonssesame oil
    1 package (14-ounce)tofu, drained, patted very dry and cut into 1/2-thick slices
    5 tablespoonsreduced sodium tamari, divided
    1/2 cupnatural peanut butter
    1/4 cuphoney
    1 teaspoonbrown rice vinegar
    1 teaspoongarlic Chile sauce, (optional)
    3 clovesgarlic, finely chopped
    1 package (8-ounce)dried udon noodles, cooked according to directions on package
    3 cupsshredded Napa cabbage
    3carrots, thinly sliced
    1 bunchred radishes, quartered
    1/3 cupdry roasted peanuts

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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

Serving Size

Calories

460

Total Fat

21g

Saturated Fat

3.5g

Cholesterol

0mg

Sodium

850mg

Total Carbohydrate

52g

Dietary Fiber

6g

Total Sugars

18g

Protein

20g

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. See our Terms of Service.