Cold, Spicy Vegan Peanut Noodles with Smoked Tofu
48
- Prep Time15 mins
- Total Time30 mins
- Makes4 servings
Photo, Carmen Cheung.
Noodles and cubes of crispy smoked tofu are tossed in a spicy peanut sauce in this delightful plant-based noodle bowl.
Ingredients
225 g spaghettini
6 tbsp canola oil, divided
3 tbsp natural peanut butter
3 tbsp rice vinegar
4 tsp tamari, or soy sauce
1 tbsp honey
1 tbsp finely grated ginger
2 tsp chili-garlic sauce
1 210-g pkg extra-firm smoked tofu, preferably Sunrise
3 tbsp cornstarch
1 284-g pkg carrot, matchsticks
1 cup frozen edamame, thawed
1/2 cup chopped cilantro, (optional)
Instructions
COOK pasta in a large pot of boiling water, following package directions, until al dente, 7 to 8 min. Meanwhile, whisk 3 tbsp oil with peanut butter, vinegar, tamari, honey, ginger and chili-garlic sauce in a large bowl. Set aside.
CUT tofu into 3/4-in. cubes. Toss with cornstarch in a large bowl until completely coated. Heat a very large non-stick frying pan over medium-high. Add remaining 3 tbsp oil, then tofu. Cook, turning the cubes occasionally, adjusting heat if needed, until crispy and golden-brown all over, 2 to 3 min per side.
DRAIN pasta and rinse in cold water. Add noodles to dressing along with carrots, edamame and tofu. Divide between bowls and garnish with cilantro.
Nutrition (per serving)
Calories 659, Protein 24g, Carbohydrates 67g, Fat 34g, Fibre 7g, Sodium 539mg.