Crispy Tofu Noodle Salad

Ingredients

Tofu:

1 package extra-firm tofu, drained

2 tbsp canola oil

Noodle Bowl:

4oz chinese noodles (ramen)

2 cups shredded carrots

1 cup shredded cabbage or bokcoy

1/2 cup fresh cilantro, chopped

1/2 cup fresh mint, chopped

1/2 cup unsalted roasted peanuts

4 green onions, white/light green only Lime wedges

Directions

Preheat oven to 400 degrees, cut tofu into 2 1/2 inch slices, place onto a baking sheet lined with 2-3 paper towels, cover with another 2-3 layers of paper towels, gently press on the tofu to remove excess liquid.

Discard paper towels, cut tofu into 1/2 inch cubes.

Heat 1 tbsp oil in a large (ovenproof) pan.

Add tofu and cook until lightly browned.

Transfer pan to the oven and bake until crispy, 10-15 minutes.

Prepare peanut sauce by mixing together the above ingredients, taste and adjust as necessary.

Prepare noodles, boil in water for about 3 minutes

When tofu is ready transfer to a plate to keep warm.

Use pan to heat 1/2 tbsp oil and add the cooked noodles.

Press them into a thin layer at the bottom of the pan and cook until underside is crispy.

Flip and do the same to the other side.

Adjust heat to prevent burning.

Transfer noodles to a bowl topped with carrots, cabbage, cilantro, mint and tofu.

Drizzle with peanut sauce, sprinkle with peanuts and scallions.

Serve with lime wedges.

NOTES

1 serving is 1/4 of the full recipe

Peanut Sauce recipe:

1/4 cup creamy natural peanut butter

1 tbsp reduced-sodium soy sauce

1 tsp freshly grated ginger

1/2 tbsp lime zest

2 tbsp lime juice

1 tbsp toasted sesame oil

2 tbsp honey

1/4 tsp crushed red pepper