Best 5 Roasted Tofu Peanut Noodle Salad Recipes

PEANUT NOODLE PASTA SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
• Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
• Combine pasta with the sliced vegetables in a large bowl.
• Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
• Enjoy!

RICE NOODLE SALAD WITH CRISPY TOFU AND LIME-PEANUT DRESSING

Steps:

• Place the rice threads in a large bowl and cover with hot water. Let sit for 20 minutes while you prepare the other ingredients.
• Heat a medium skillet over medium-high heat for 2 minutes and add 1 tablespoon peanut oil, canola oil or rice bran oil. When the oil is hot, add the tofu and saute on both sides until golden brown. Remove from the heat and allow to cool. Cut in matchsticks.
• Bring a medium pot of water to a boil. Add salt to taste if desired. Drain the noodles and add to the boiling water. Boil 1 minute, then drain, rinse briefly with cold water, and using a scissors, cut into manageable lengths. Transfer to a salad bowl and add the tofu, red pepper, chives, cilantro, lettuce and half the peanuts.
• Whisk together all of the dressing ingredients in a small bowl or measuring cup. Pour over the noodles and toss together. Sprinkle the remaining peanuts over the top and serve.

TOFU AND NOODLE SALAD WITH PEANUT SAUCE

Steps:

• Slice the tofu into 4 equal pieces; combine the soy sauce, mirin and ginger; marinate the tofu in this mixture in the fridge for at least 30 minutes and up to 4 hours, turning it occasionally; remove it from the marinade and gently wipe off any solids.
• Heat oven to 400°; lightly oil a baking sheet and arrange tofu on it and bake for 20-25 minutes; remove and set aside.
• Sauce: Combine sauce ingredients in a blender and blend until smooth, it should have the consistency of heavy cream; you can do this ahead of time and store in the fridge for up to 5 days then bring to room temperature before using.
• Bring a large pot of lightly salted water to a boil and cook the soba noodles until al dente, 4 minutes or so; drain the noodles and rinse them very well with cold water; place in a bowl and toss with the radish, pea shoots and carrots along with about half of the peanut sauce, or more as you desire.
• Divide the mixture among 4 plates or shallow bowls and top with the pieces of tofu and drizzle with a bit more of the sauce.
• For Vegetarian use the water not the chicken broth.

SHANGHAI TOFU AND PEANUT SALAD

Steps:

• Cut tofu crosswise into 1-inch thick slices.
• Let drain in a colander for 15 minutes, then place between paper towels and gently press out excess water.
• Place tofu on a rack in a shallow rimmed baking pan and brush all surfaces with oil.
• Bake in a 350° oven for 20 minutes.
• Let cool, then cut into 1/4 by 1/4 by 1 inch strips.
• Prepare Sesame Dressing and add tofu, stirring gently to coat.
• Cover and refrigerate for 30 minutes or up to 24 hours.
• Meanwhile, fill a 24-quart pan half-full with water.
• Bring to a boil over high heat.
• Add bean sprouts and cook for 10 seconds; then drain, rinse under cold water, and drain again.
• Cover and refrigerate.
• Peel cucumber, if desired, and cut in half lengthwise.
• Scoop out and discard seeds, if large, and slice thinly; cover and refrigerate.
• Just before serving, combine tofu and dressing, bean sprouts, cucumber, 2/3 C.
• of the carrots, thinly sliced onions, and nuts in a large salad bowl; toss gently.
• Garnish with remaining carrots, coriander, and diagonally sliced onions.
• Sesame Dressing: Combine dressing ingredients and mix well.

ROASTED TOFU & PEANUT NOODLE SALAD RECIPE

Steps:

• 1.Position rack in lower third of oven; preheat to 450°F. Coat a large baking sheet with cooking spray. Put a large pot of water on to boil for spaghetti. 2.Combine lime juice, soy sauce and oil in a large bowl. Stir in tofu; marinate, stirring frequently, for 10 minutes. 3.Using a slotted spoon, transfer the tofu to the prepared baking sheet; reserve the marinade. Roast the tofu, stirring once halfway through, until golden brown, 16 to 18 minutes. 4.Meanwhile, cook spaghetti according to package directions. Drain. 5.Whisk peanut butter, 3 tablespoons water, garlic and ginger into the reserved marinade. Add the spaghetti, cabbage, bell pepper and snow peas; toss to coat. Top with the tofu.