Tofu And Noodle Salad With Peanut Sauce Recipes

Steps:

• Slice the tofu into 4 equal pieces; combine the soy sauce, mirin and ginger; marinate the tofu in this mixture in the fridge for at least 30 minutes and up to 4 hours, turning it occasionally; remove it from the marinade and gently wipe off any solids.
• Heat oven to 400°; lightly oil a baking sheet and arrange tofu on it and bake for 20-25 minutes; remove and set aside.
• Sauce: Combine sauce ingredients in a blender and blend until smooth, it should have the consistency of heavy cream; you can do this ahead of time and store in the fridge for up to 5 days then bring to room temperature before using.
• Bring a large pot of lightly salted water to a boil and cook the soba noodles until al dente, 4 minutes or so; drain the noodles and rinse them very well with cold water; place in a bowl and toss with the radish, pea shoots and carrots along with about half of the peanut sauce, or more as you desire.
• Divide the mixture among 4 plates or shallow bowls and top with the pieces of tofu and drizzle with a bit more of the sauce.
• For Vegetarian use the water not the chicken broth.

Steps:

• In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions. Check for seasoning.
• PLATING: Serve in large serving bowl. Garnish with peanuts.
• BEVERAGE: Sparkling water with fresh lime and lemon.

Steps:

• Put water onto boil for the noodles.
• Prepare the dressing by mixing all the ingredients together and stir vigorously, set aside.
• Slice the tofu into 8 equal pieces widthwise then slice those rectangles corner to corner to form long triangles. Place in a single layer on a large plate and pour 6 tbsp of the dressing over top along with the soy sauce. Let marinate while you prepare everything else.
• Your water should be boiling so add the noodles and cook accordingly to the package directions.
• While the noodles are cooking prep all the veggies if that still needs to be done.
• The noodles should be ready so drain them and run under cold water for about a minute to cool them down. Add all the veggies, greens, and mint to the noodles, combining well (use your hands if need be) and set aside.
• Combine the gremolata ingredients in a small bowl, set aside.
• Heat a cast iron grill or skillet over medium high heat, spray with nonstick cooking spray and grill the tofu on each side for about 4 minutes or until it starts to brown. Add the excess marinade to the noodles.
• Assembly: Scoop the noodles into 6 bowls, add 2-3 pieces of tofu on the side of each bowl and sprinkle with the gremolata. Serve with extra lime wedges and extra chili garlic sauce.

Steps:

• Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
• Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
• Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
• Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
• Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

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.

Steps:

• In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
• Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
• Combine pasta with the sliced vegetables in a large bowl.
• Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
• Enjoy!