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Peanutty Udon Noodle and Tofu Salad

Serves 6
Time 20 min
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.
Special Diets:
Ingredients
  • 2 tablespoons sesame oil
  • 1 (14.0-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 (8.0-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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons sesame oil
  • 1 (14.0-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 (8.0-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