Cold, Spicy Vegan Peanut Noodles with Smoked Tofu

23

PREP TIME

15 min

TOTAL TIME

30 min

Serves

4

Cold, Spicy Vegan Peanut Noodles with Smoked Tofu

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.

Find more of our favourite vegan and plant-based recipes here.

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