Peanutty Udon Noodle And Tofu Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons sesame oil
• 14 ounces tofu, drained, patted very dry, and cut into 1/2 inch think slices
• 5 tablespoons reduced-sodium tamari, divided
• 1/2 cup natural peanut butter
• 1/4 cup honey
• 1 teaspoon brown rice vinegar
• 1 teaspoon garlic, chile sauce (optional)
• 3 cloves garlic, finely chopped
• 1/4 cup water (or more if needed)
• 1 (8 ounce) package dried udon noodles, cooked accordng to package directions
• 3 cups napa cabbage, shredded
• 3 carrots, thinly sliced
• 1 bunch red radish, quartered
• 1/3 cup dry roasted peanuts

Recipe

• 1 heat oil in a large nonstick skillet over medium high heat. add tofu slices and cook until golden brown. flip tofu slices and drizzle with 2 t tamari. cook until golden brown, 3-4 minutes more. remove from pan, set aside to cool. after cooling, i chopped tofu into cubes.
• 2 in a large bowl, whisk together peanut butter, honey, 3 t tamari, vinegar, chile sauce, garlic, and water to make a sauce. add tofu, noodles, cabbage, carrots, and radishes. toss well. top with peanuts before serving.