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| Servings |
bowls
|
Ingredients
Dressing
- 3 tbsp creamy peanut butter
- 3 tbsp rice vinegar
- 2 tbsp soy sauce , gluten-free tamari if required
- 1 tbsp toasted sesame oil
- 1 tbsp maple syrup
- juice of one lime
- ¼ tsp lime zest
- 1 tsp fresh ginger
- 1 clove garlic , minced
Salad
- 1 400g block extra firm tofu , cubed
- 8 oz soba noodles , cooked according to package directions, gluten-free if required
- 1 red or yellow bell pepper , thinly sliced
- 2 green onions , sliced diagonally
- 1 large carrot , cut into matchsticks
- 1 1/2 cup shredded red cabbage
- ¼ cup peanuts , chopped
- ¼ cup chopped fresh cilantro
Ingredients
Dressing
Salad
|
Rate this recipe!
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Instructions
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, lime juice, zest, ginger, and garlic. Divide the dressing in half.
- Place the tofu in a bowl, and toss with one half of the dressing.
- In a large nonstick skillet, add the tofu and dressing over medium heat. Cook for 8 to 10 minutes, until golden, tossing occasionally.
- In a large bowl, combine the cooked soba noodles, peppers, green onions, carrot, and red cabbage. Toss with the remaining dressing.
- Top with the peanuts, cilantro, and cooked tofu.