Today’s Special: Roasted Tofu & Peanut Noodle Salad

Hey!  I just made this salad today.  I thought I would post the recipe online, so all of you can try it.  It’s really tasty and is highly recommended! Bon Apetite!

1/4 cup lime juice

1/4 cup reduced- sodium soy sauce

1 tablespoon of canola oil

1 14-16- ounce package of extra-firm water-packed tofu

6 ounces whole wheat speghetti

1/2 cup smooth natural peanut butter

3 tablespoons water

3 Cloves garlic

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


peanut sauce

1. Position rack in lower third of oven; preheat to 450 degrees.  Coat a large 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 tof; 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 spaghetti, the cabbage, bell pepper, and snow peas; toss to coat.  Top with tofu.




This entry was published on July 7, 2013 at 12:23 am. It’s filed under Today's Special and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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