Cold, Spicy Vegan Peanut Noodles with Smoked Tofu
By Chatelaine
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
- 24 g,
- Carbohydrates
- 67 g,
- Fat
- 34 g,
- Fibre
- 7 g,
- Sodium
- 539 mg.