Indulge in a tantalizing culinary journey with our Roasted Tofu Peanut Noodle Salad, a symphony of flavors and textures that will awaken your taste buds. This delightful dish combines the crispy goodness of roasted tofu with the chewy delight of rice noodles, all tossed in a luscious peanut sauce that strikes a perfect balance between creamy and tangy. Accompany this main attraction with a refreshing cucumber salad that adds a cooling crunch and a zesty lime vinaigrette that delivers a burst of citrusy brightness. And for those with a sweet tooth, satisfy your cravings with our delectable peanut butter banana smoothie, a velvety blend of peanut butter, frozen banana, and almond milk, finished with a sprinkle of chia seeds for a touch of texture and extra nutritional boost. Get ready to embark on a culinary adventure that promises to delight your senses and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED CRISPY PEANUT TOFU
Steps:
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
- Start pressing tofu using a tofu press, or wrap in clean, absorbent towel and set something heavy - like a cast iron skillet or books - on top to press out the moisture. Press for about 15-20 minutes.
- In the meantime, prepare peanut sauce by combining peanut butter, tamari, chili garlic sauce, lime juice, maple syrup, and sesame oil in a small mixing bowl and whisking thoroughly to combine. Set aside.
- Cut pressed tofu into 3/4-inch cubes and add to a large plate. Top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Gently toss to combine using hands or a spoon. Let marinate 2-3 minutes, stirring/tossing occasionally.
- Use a slotted spoon or your hands to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer (amount as original recipe is written // adjust if altering batch size).
- Transfer tofu to the prepared baking sheet and bake for about 20-25 minutes, flipping at the 18-minute mark to encourage even baking. It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. Bake slightly longer if needed.
- Heat a large metal or cast iron skillet (12 inch) over medium heat. Once hot, add tofu and the peanut sauce. Toss to coat. Stirring frequently, sauté the tofu for about 2 minutes, or until the tofu is hot and well coated with peanut sauce.
- At this point it's ready to eat! Enjoy as is or with any Asian-inspired dish. We love it with our Mango Curry, Noodle-Free Pad Thai, or these Thai Noodle Bowls!
Nutrition Facts : ServingSize 1 portions, Calories 275 kcal, Carbohydrate 24.5 g, Protein 16.6 g, Fat 14.1 g, SaturatedFat 2.6 g, Sodium 1356 mg, Fiber 2 g, Sugar 11.2 g, UnsaturatedFat 7.56 g
RICE NOODLE SALAD WITH CRISPY TOFU AND LIME-PEANUT DRESSING
Unrefined expeller-pressed peanut oil contributes a wonderful nutty flavor to this dressing
Provided by Martha Rose Shulman
Categories dinner, easy, quick, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place the rice threads in a large bowl and cover with hot water. Let sit for 20 minutes while you prepare the other ingredients.
- Heat a medium skillet over medium-high heat for 2 minutes and add 1 tablespoon peanut oil, canola oil or rice bran oil. When the oil is hot, add the tofu and saute on both sides until golden brown. Remove from the heat and allow to cool. Cut in matchsticks.
- Bring a medium pot of water to a boil. Add salt to taste if desired. Drain the noodles and add to the boiling water. Boil 1 minute, then drain, rinse briefly with cold water, and using a scissors, cut into manageable lengths. Transfer to a salad bowl and add the tofu, red pepper, chives, cilantro, lettuce and half the peanuts.
- Whisk together all of the dressing ingredients in a small bowl or measuring cup. Pour over the noodles and toss together. Sprinkle the remaining peanuts over the top and serve.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams
RICE NOODLES AND TOFU IN PEANUT SAUCE
Smooth peanut butter lends creaminess to this interpretation of classic pad thai. Any vegetable combination works well.
Provided by Mindy Hermann, RDN
Categories Noodle Tofu Bell Pepper Peanut Butter Soy Sauce Vinegar Lime Spinach Cilantro Peanut Vegetarian Crohn's & Colitis Crohn's
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high until hot. Cook tofu in a single layer, undisturbed, until golden brown on one side, about 8 minutes. Turn and continue to cook until golden on the other side, about 6 minutes. Transfer to a paper towel-lined plate.
- Cook peppers in same skillet, stirring frequently, until beginning to soften, about 5 minutes.
- Meanwhile, cook noodles according to package directions.
- Whisk peanut butter, soy sauce, vinegar, brown sugar, fish sauce, and lime juice in a medium bowl to combine.
- Toss tofu, noodles, peppers, peanut butter sauce, and spinach in a large bowl. Transfer to a platter. Top with cilantro and peanuts. Serve with lime wedges alongside.
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
- Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
ROASTED TOFU & PEANUT NOODLE SALAD RECIPE
Provided by á-48458
Number Of Ingredients 12
Steps:
- 1.Position rack in lower third of oven; preheat to 450°F. Coat a large baking sheet with cooking spray. Put a large pot of water on to boil for spaghetti. 2.Combine lime juice, soy sauce and oil in a large bowl. Stir in tofu; marinate, stirring frequently, for 10 minutes. 3.Using a slotted spoon, transfer the tofu to the prepared baking sheet; reserve the marinade. Roast the tofu, stirring once halfway through, until golden brown, 16 to 18 minutes. 4.Meanwhile, cook spaghetti according to package directions. Drain. 5.Whisk peanut butter, 3 tablespoons water, garlic and ginger into the reserved marinade. Add the spaghetti, cabbage, bell pepper and snow peas; toss to coat. Top with the tofu.
Tips:
- Use extra-firm tofu. This type of tofu holds its shape better when roasted and won't crumble as easily.
- Press the tofu before roasting. This helps to remove excess water from the tofu, resulting in a crispier texture.
- Marinate the tofu. Marinating the tofu in a flavorful marinade will help to infuse it with flavor.
- Roast the tofu at a high temperature. This will help to create a crispy outer layer.
- Use a variety of vegetables in your salad. This will add color, texture, and flavor to the dish.
- Make the peanut sauce ahead of time. This will give the flavors time to meld together.
- Use fresh herbs in your salad. This will add a pop of flavor and freshness.
Conclusion:
This roasted tofu peanut noodle salad is a delicious and healthy meal that is perfect for a summer picnic or potluck. The tofu is crispy and flavorful, the vegetables are fresh and crunchy, and the peanut sauce is creamy and flavorful. This salad is sure to be a hit with everyone who tries it.
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