Wednesday, August 29, 2018

(Peanut-Free) Thai Noodle Salad with Baked Tofu

With school back in session, it's good to plan meals that are easy to pack as leftovers the next day. This noodle salad is so fresh and flavorful and is great served hot or cold. If you have some picky eaters, you can definitely leave off the tofu or swap in diced chicken. Serve this meal as is or bump up the veggies even more with a side of roasted broccoli or roasted red cabbage.




1. Preheat oven to 425. Coat a large baking sheet with cooking spray.
2. Combine tamari, honey and sesame seeds in a small bowl and combine with the tofu cubes. Place tofu on the prepared baking sheet and bake for 15 minutes.



3. Meanwhile, cook rice noodles according to package instructions. Drain and rinse with cold water; set aside.

4. In a large mixing bowl, combine the ginger, garlic, sunflower butter, lime zest/juice, tamari, sesame oil, agave, sesame seeds and salt. Add the veggies and toss gently until they are well coated. Add the rice noodles and toss again.






5. Transfer the noodles to serving plates and top with tofu. Garnish with more green onion and sesame seeds, if desired.




(Peanut-Free) Thai Noodle Salad with Baked Tofu
Serves 4

All you need:
2 tablespoons tamari (or soy sauce)
2 teaspoons honey
2 teaspoons sesame seeds
1 (16 oz.) package pressed super-firm tofu, diced
Cooking spray

7 oz. rice noodles

1 (2-inch) piece ginger, peeled and grated
2 peeled garlic cloves, grated
1/3 cup sunflower seed butter
Zest and juice of 1 lime
2 tablespoons tamari (or soy sauce)
2 tablespoons sesame oil
2 teaspoons agave nectar (or honey)
1 teaspoon sesame seeds
1/4 teaspoon salt

12 oz. broccoli cole slaw
1 red bell pepper, sliced
1 English cucumber, peeled, seeded and diced
4 green onions, sliced
1 jalapeno, seeded and diced

All you do:
1. Preheat oven to 425. Coat a large baking sheet with cooking spray.
2. Combine tamari, honey and sesame seeds in a small bowl and combine with the tofu cubes. Place tofu on the prepared baking sheet and bake for 15 minutes.
3. Meanwhile, cook rice noodles according to package instructions. Drain and rinse with cold water; set aside.
4. In a large mixing bowl, combine the ginger, garlic, sunflower butter, lime zest/juice, tamari, sesame oil, agave, sesame seeds and salt. Add the veggies and toss gently until they are well coated. Add the rice noodles and toss again.
5. Transfer the noodles to serving plates and top with tofu. Garnish with more green onion and sesame seeds, if desired.



1 comment:

  1. Thanks for sharing your recipe use Cold Pressed Oil to make your dish healtheir

    ReplyDelete