Tofu-N-Sprouts
06-17-05, 12:30 AM
Tofu and Udon Noodle Salad with Peanut Sauce Dressing
By: Got the general idea from a salad that Whole Foods sells...
Category: Salads
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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Peanut Sauce
1/2 cup natural peanut butter
1/4 cup honey/agave nectar/brown rice syrup
3 garlic cloves, minced
3 TB tamari
1 tsp brown rice vinegar
1 tsp garlic chili sauce (optional)
2 TB warm water or more depending on how thin you prefer
_ _ _ _ _ _ _
Salad
2 TB sesame oil
14 oz tofu, drained
3–4 TB tamari
10 oz package udon noodles
3 cups napa cabbage (green part only), chopped
3 carrots, sliced
1 bunch red radishes, quartered
1/3 cup peanuts, dry roasted (for garnish)
Instructions:
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In a food processor, mix together all Peanut Sauce ingredients until well combined.
Heat oil in large skillet on medium-high heat. Cut tofu into 1/2" thick slices. When oil is hot, sauté tofu on first side for approximately 7 minutes. Carefully sprinkle tofu with tamari and sauté for about 4 more minutes or until the first side is golden brown. Flip tofu and sprinkle second side with tamari. Sauté until golden brown and transfer tofu to a paper towel to drain.
Cook udon noodles according to package directions and drain. In a large pot with a steamer basket, steam cabbage, carrots and radish for 5-7 minutes or until carrots are crisp tender. Combine noodles with vegetables and mix in peanut sauce. Top with peanuts and serve.
Additional comments:
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This is a great summer salad, with colorful and crunchy veggies and a creamy peanut dressing...
Can be served chilled or at room temperature so it's great for potlucks and picnics...
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
By: Got the general idea from a salad that Whole Foods sells...
Category: Salads
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
Peanut Sauce
1/2 cup natural peanut butter
1/4 cup honey/agave nectar/brown rice syrup
3 garlic cloves, minced
3 TB tamari
1 tsp brown rice vinegar
1 tsp garlic chili sauce (optional)
2 TB warm water or more depending on how thin you prefer
_ _ _ _ _ _ _
Salad
2 TB sesame oil
14 oz tofu, drained
3–4 TB tamari
10 oz package udon noodles
3 cups napa cabbage (green part only), chopped
3 carrots, sliced
1 bunch red radishes, quartered
1/3 cup peanuts, dry roasted (for garnish)
Instructions:
-----------------------------------------------------
In a food processor, mix together all Peanut Sauce ingredients until well combined.
Heat oil in large skillet on medium-high heat. Cut tofu into 1/2" thick slices. When oil is hot, sauté tofu on first side for approximately 7 minutes. Carefully sprinkle tofu with tamari and sauté for about 4 more minutes or until the first side is golden brown. Flip tofu and sprinkle second side with tamari. Sauté until golden brown and transfer tofu to a paper towel to drain.
Cook udon noodles according to package directions and drain. In a large pot with a steamer basket, steam cabbage, carrots and radish for 5-7 minutes or until carrots are crisp tender. Combine noodles with vegetables and mix in peanut sauce. Top with peanuts and serve.
Additional comments:
-----------------------------------------------------
This is a great summer salad, with colorful and crunchy veggies and a creamy peanut dressing...
Can be served chilled or at room temperature so it's great for potlucks and picnics...
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.