Peanutty Udon Noodle and Tofu Salad Recipe

Name: Peanutty Udon Noodle and Tofu Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sesame oil; 14 ounces tofu, drained, patted very dry, and cut into 1/2 inch think slices; 5 tablespoons reduced-sodium tamari, divided; ½ cup natural peanut butter; ¼ cup honey; 1 teaspoon brown rice vinegar; 1 teaspoon garlic, chile sauce (optional); 3 cloves garlic, finely chopped; ¼ cup water (or more if needed); 1 (8 ounce) packagedried udon noodles, cooked accordng to package directions; 3 cups napa cabbage, shredded; 3 carrots, thinly sliced; 1 bunch red radish, quartered; ⅓ cup dry roasted peanuts

Servings: persons

2 tablespoons sesame oil
14 ounces tofu, drained, patted very dry, and cut into 1/2 inch think slices
5 tablespoons reduced-sodium tamari, divided
½ cup natural peanut butter
¼ cup honey
1 teaspoon brown rice vinegar
1 teaspoon garlic, chile sauce (optional)
3 cloves garlic, finely chopped
¼ cup water (or more if needed)
1 (8 ounce) packagedried udon noodles, cooked accordng to package directions
3 cups napa cabbage, shredded
3 carrots, thinly sliced
1 bunch red radish, quartered
⅓ cup dry roasted peanuts

1
Heat oil in a large nonstick skillet over medium high heat.
2
Add tofu slices and cook until golden brown.
3
Flip tofu slices and drizzle with 2 T tamari.
4
Cook until golden brown, 3-4 minutes more.
5
Remove from pan, set aside to cool.
6
After cooling, I chopped tofu into cubes.
7
In a large bowl, whisk together peanut butter, honey, 3 T tamari, vinegar, chile sauce, garlic, and water to make a sauce.
8
Add tofu, noodles, cabbage, carrots, and radishes.
9
Toss well.
10
Top with peanuts before serving.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons sesame oil, 14 ounces tofu, drained, patted very dry, and cut into 1/2 inch think slices, 5 tablespoons reduced-sodium tamari, divided, ½ cup natural peanut butter, and more.

Yes, Peanutty Udon Noodle and Tofu Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Peanutty Udon Noodle and Tofu Salad

How did you like this recipe?

Frequently Asked Questions