Creamy peanut butter and salty tamari anchor this hearty tofu-udon dish. The silky noodles, sauce and cabbage accented with color from the carrots and radishes make for a satisfying meal when served warm, at room temperature or even chilled.
1 (14-ounce) package tofu, drained, patted very dry and cut into 1/2-thick slices
5 tablespoons reduced sodium tamari, divided
1/2 cup natural peanut butter
1/4 cup honey
1 teaspoon brown rice vinegar
1 teaspoon garlic chile sauce, (optional)
3 cloves garlic, finely chopped
1 (8-ounce) package dried udon noodles, cooked according to directions on package
3 cups shredded Napa cabbage
3 carrots, thinly sliced
1 bunch red radishes, quartered
1/3 cup dry roasted peanuts
Heat oil in a large nonstick skillet over medium high heat. Add tofu and cook until golden brown on the first side. Flip tofu, drizzle all over with 2 tablespoons of the tamari and cook until golden brown on the second side, 3 to 4 minutes more; transfer to a paper towel-lined plate and set aside to let cool.
In a large bowl, whisk together peanut butter, honey, remaining 3 tablespoons tamari, vinegar, chile sauce, garlic and 1/4 cup water to make a sauce. Add tofu, cooked noodles, cabbage, carrots and radishes and toss well. Top with peanuts and serve.
Per Serving:460 calories (190 from fat), 21g total fat, 3.5g saturated fat, 850mg sodium, 52g carbohydrates, (6 g dietary fiber, 18g sugar), 20g protein.
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