Thai Peanut Noodle Salad With Tofu
This Thai peanut noodle salad with tofu is an indulgent yet super healthy dish to spice up any table. It can be served as a main or a side, and stores for several days for yummy meal prep. hai
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Servings: 6
Ingredients
- 8 oz linguine noodles
- 1 16oz package tofu
- cooking spray or oil
- 2 cup shredded carrots see notes
- 2 cup shredded red cabbage see notes
- 1/2 cup cilantro about half a big bunch, but feel free to use as much as you'd like
- 1/4 cup scallions about half a bunch of scallions
- 8 thin slices ginger about a1-2 inch knob
- 4 clove garlic
- 1/3 cup sesame oil
- 1/2 cup coconut aminos or soy sauce
- 1/2 cup peanut butter
- 1/2 cup orange juice 1 orange
- 1/4 cup lime juice 1-2 limes
- 1/4 cup maple syrup
- 1/2 tsp salt
- 1/4 cup peanuts optional topping
Instructions
- Bring a large pot of water to a boil. Add noodles and cook according to the package instructions. Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
- While the water is boiling/noodles are cooking, pat the tofu dry. If you want your tofu extra firm, place the whole tofu square between two plates and let the weight of the top plate drain it for about ten minutes.
- Chop tofu into equal bite-sized squares by starting from the center, both length- and width-wise. Spray or oil a baking sheet, then place the tofu on it.
- In a large mixing bowl, combine the pre-shredded carrots and cabbage. Chop cilantro and scallions, and add to the bowl.
- Add to your blender ginger, garlic, sesame oil and coconut aminos or other liquid aminos/soy sauce. Blend.
- Pour out ⅓ cup from the blender and use it to coat the tofu right on the baking sheet. Sprinkle with sesame seeds. Bake for 25 minutes. If you want the tofu a bit more crispy, you can broil for an additional 5 minutes at the end.
- While the tofu is baking, finish the peanut sauce. Add to the remaining sauce (still in the blender) peanut butter, orange juice, lime juice, maple syrup and salt.
- Add the cold noodles to the bowl with the vegetables. Pour the peanut sauce over the noodles and vegetables, and toss everything together until well-coated. Gently stir in the tofu or keep it separate and top the salads individually with about ½ cup each of tofu as you serve.
- Garnish with peanuts.
- Store in the fridge for 3-5 days.
Notes
Measurements for the veggies don’t have to be EXACT, but use about 3-4 cups of carrots and cabbage (combined), even 5 would be fine. I use about a ½ cup of chopped cilantro and a ¼ cup scallions.
Nutrition Facts
Thai Peanut Noodle Salad With Tofu
Amount per Serving
Calories
492
% Daily Value*
Fat
30
g
46
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
11
g
Monounsaturated Fat
13
g
Sodium
784
mg
34
%
Potassium
540
mg
15
%
Carbohydrates
44
g
15
%
Fiber
5
g
21
%
Sugar
16
g
18
%
Protein
16
g
32
%
Vitamin A
7637
IU
153
%
Vitamin C
35
mg
42
%
Calcium
157
mg
16
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.