Roasted Tofu & Peanut Noodle Salad

Makes: 5 servings, 2 cups each Serving Size: 2 cups each

Roasted Tofu & Peanut Noodle Salad
Roasted Tofu & Peanut Noodle Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup lime juice

  • 1/4

    cup reduced-sodium soy sauce

  • 1

    tablespoon canola oil

  • 1

    14- to 16-ounce package extra-firm water-packed tofu, cut into 1/2-inch cubes

  • 6

    ounces whole-wheat spaghetti

  • 1/2

    cup smooth natural peanut butter

  • 3

    tablespoons water

  • 3

    cloves garlic, minced

  • 1

    tablespoon minced fresh ginger

  • 6

    cups thinly sliced napa cabbage

  • 1

    medium orange bell pepper, thinly sliced

  • 1

    cup thinly sliced trimmed snow peas

Directions

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.

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