Cold Peanut Noodle Salad with Tofu and Cabbage

Cold Peanut Noodle Salad with Tofu and Cabbage

This is a perfect lunch on a hot summer day.  It is cool, crunchy and packed with protein.

 

This dish is vegan.  Substitute rice noodles to make this recipe gluten free.

 

 

Serves 6

 

Peanut Sauce Ingredients

3/4 cup natural peanut butter

1/2 cup vegetable stock or water

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

1 tablespoon chili sauce (optional)

 

Noodle Salad Ingredients

2 cups whole wheat noodles, cooked and cooled

1 package tofu

2 cups cabbage, shredded

5 carrots, shredded  

5 green onions, chopped

1/4 teriyaki sauce

1 tablespoon olive oil

Peanut Sauce Directions

Get a large bowl, big enough for the salad as we will just add our ingredients as we go.  Place all of the Sauce ingredients in the bowl and whisk well.  Super easy, right!

Noodle Salad Directions

The first thing we have to do is cook the tofu.  Preheat a pan to medium heat.  Drain the tofu and chop it into bite size pieces.  Add the olive oil and tofu to the pan and cook for about 10 minutes.  Add the teriyaki sauce, toss well and cook for about 10 more minutes or until the sauce cooks down and the tofu has nice brown edges.  Remove from heat and allow the tofu to cool before adding it to the salad.

Place your cooked pasta into the bowl with the peanut sauce.  Toss well.  Continue this process of adding and tossing with the shredded cabbage, shredded carrots and chopped green onions.  Reserve a few carrot and onion pieces for garnish.  Add the cooked tofu to the salad and toss gently as to not break up the tofu.  To serve, place about 1 cup of the salad onto a plate and garnish with the remaining carrots and onions.  Enjoy!