Almond-y Udon Noodle and Tofu Salad
adapted from WholeFoods Market
2 tablespoons sesame oil
1 (14-ounce) package tofu, drained, patted very dry and cut into 1/2-thick slices
5 tablespoons soy sauce
1/2 cup natural almond butter
1/4 cup honey
1 tbsp. red pepper flakes
3 cubes frozen minced garlic (from Trader Joe's)
1 (8-ounce) package thin rice noodles
1 head napa cabbage
3 cups sugar snap peas
1 (14-ounce) package tofu, drained, patted very dry and cut into 1/2-thick slices
5 tablespoons soy sauce
1/2 cup natural almond butter
1/4 cup honey
1 tbsp. red pepper flakes
3 cubes frozen minced garlic (from Trader Joe's)
1 (8-ounce) package thin rice noodles
1 head napa cabbage
3 cups sugar snap peas
Method
Instead of following the directions from this recipe for the tofu I decided to make Baked Tofu. Follow instructions for baking the tofu. Flip tofu halfway through cook time, drizzle all over with 2 tablespoons soy sauce and cook for remaining time or until golden brown on the second side; transfer to a paper towel-lined plate and set aside to let cool.
Saute cabbage for 5 minutes to shrink down.
In a large bowl, whisk together almond butter, honey, remaining 3 tablespoons soy sauce, red pepper flakes, and garlic. Add tofu, noodles, cabbage, sugar snap peas and toss well and serve.
In a large bowl, whisk together almond butter, honey, remaining 3 tablespoons soy sauce, red pepper flakes, and garlic. Add tofu, noodles, cabbage, sugar snap peas and toss well and serve.
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Using a whole head of napa cabbage gave me tons of leftovers. This salad was delicious, I'll definitely make it again if I get napa cabbage from my CSA.
