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!

 

Tofu Stir Fry with Peanut Sauce

Tofu Stir Fry with Peanut Sauce

This recipe is a tofu treat for your vegan taste buds.

Keep leftovers in the freezer for easy weeknight meals!

 

 

Ingredients

 

Peanut Sauce

3/4 cups unsalted peanut butter

1/4 cup soy sauce

1/2 cup water

1 tablespoon chili sauce (optional)

Stir Fry

6 oz spaghetti noodles, cooked

1 package firm tofu

1/4 cup teriyaki sauce

2 tablespoons sesame seeds

1 teaspoon crushed red pepper

3 garlic cloves, chopped

1/2 tablespoon fresh ginger, chopped

1 tablespoon olive oil

3 carrots, sliced thinly

5 green onions, chopped

1 cup alfalfa sprouts

1 cup edamame

Directions

 

Peanut Sauce

Place all of the ingredients in a large bowl and whisk until they are fully incorporated.  It's just that easy!

Stir Fry

 Let's start with the tofu.  Preheat a large skillet or wok to medium heat.  Add the olive oil and tofu and cook for about 5 minutes.  Pour in the teriyaki sauce and make sure that all of the tofu is evenly coated.  The goal here is to get a nice teriyaki crust on the tofu, which should take about 10 minutes.  Toss frequently.  Add the sesame seeds and crushed red pepper, always making sure to coat the tofu.  

Get a pot of water boiling and cook the edamame for 5 minutes.

Back to the stir fry, add the garlic, ginger, 2 of the sliced carrots, and the peanut sauce to the wok.  Cook for about 5 minutes.  Add 3/4 cups of the alfalfa sprouts, the edamame, cooked noodles and green onions to the stir fry.  Cook for about 2 minutes.

To serve, place about a cup of the stir fry onto a place and garnish with the remaining carrots, green onions and sprouts.  Enjoy!