peanut noodle salad.

PEANUTNOODLE.jpg
Whoah, this salad was a hit! we made it twice in one week so we can eat it all week long for lunch.  With a little meal prep ahead of time it comes together in no time for a quick, delicious weekday lunch.

Original recipe found here
I
 changed things slightly, using tofu instead of tempeh and reducing the amount of maple syrup.

Salad

  • 6 ounces rice vermicelli noodles
  • 2 whole carrots, “ribboned” with a vegetable peeler or spiralizer
  • 1/4 cup (15 g) chopped cilantro
  • 1 cup (30 g) loosely packed spinach, chopped
  • 1 red bell pepper, thinly sliced
  •  1 batch peanut Tofu (ingredients below)
DRESSING
  • 1/3 cup  salted creamy peanut butter
  • 3 Tbsp soy sauce or tamari
  • 2 Tbsp maple syrup
  • 1 tsp chili garlic sauce, 1 red Thai chili minced, or 1/4 tsp red pepper flake
  • 1 lime, juiced
  • Water to thinTOFU
  • 1 package of tofu, water pressed out
    SAUCE
    • 2 Tbsp salted creamy peanut butter
    • 2 Tbsp soy sauce
    • 2 Tbsp lime juice
    • 2 Tbsp maple syrupSlice your tofu; marinate for a few hours or overnight. toss in airfyer and cook 370 for 15 minutes, flipping halfway through.

 

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