Roasted tofu & peanut noodle salad
Delight in the flavors of roasted tofu with a savory peanut noodle salad. This dish is a harmonious blend of textures and tastes, perfect for any culinary enthusiast.
Ingredients:
- ¼ cup lime juice
- ¼ cup reduced-sodium soy sauce
- 1 tablespoon canola oil
- 1 14- to 16-ounce package extra-firm water-packed tofu, cut into 1/2-inch cubes
- 170g whole-wheat spaghetti
- ½ cup smooth natural peanut butter
- 3 tablespoons water
- 3 cloves garlic, minced
- 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
Instructions:
- Place the oven rack in a lower position and heat it up to 230 °C. Grease a large baking sheet with cooking spray. Start heating a large pot of water for spaghetti.
- Mix together lime juice, soy sauce, and oil in a big bowl. Add tofu and let it soak, stirring occasionally, for 10 minutes.
- Using a slotted spoon, move the tofu to the greased baking sheet; keep the marinade aside. Roast the tofu, stirring once in the middle, until it turns golden brown, for about 16 to 18 minutes.
- At the same time, prepare the spaghetti following the instructions on the package. Drain it.
- Combine peanut butter, 3 tablespoons of water, garlic, and ginger with the reserved marinade. Toss in the spaghetti, cabbage, bell pepper, and snow peas; mix well. Place the tofu on top.
Summary:
- Calories: 2021 kcal
- Fat: 105 g
- Protein: 108 g
- Carbs: 202 g
- Potassium: 3949 mg
- Magnesium: 763 mg