Asian Tofu and Noodle Salad - Bravabod
Recipes

Asian Tofu and Noodle Salad

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 25"

Asian Tofu and Noodle Salad! Twirly noodles, mango, crunchy veggies, tofu, and an easy creamy sesame sauce drizzled over the whole thing. Perfect for work lunches or parties.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 2-3 days


Shopping List
    For the Salad
  • 4 ounces noodles (stir fry noodles, Chinese egg noodles, or spaghetti)
  • 1 cup cooked tofu, cubed (store-bought or homemade)
  • 1 cup mango, diced
  • 1/2 cup red cabbage, diced
  • 1/2 cup cucumber, sliced
  • 1/2 cup carrot, diced
  • 33333333/100000000 cup whole almonds, roughly chopped
  • 1/4 cup cilantro
  • sesame seeds, for topping For the Sauce
  • 3 tablespoons sesame oil
  • 2 tablespoons agave syrup (or maple)
  • 2 tablespoons tamari
  • 1 tablespoon neutral oil (such as avocado oil or grapeseed)
  • 1 tablespoon creamy peanut butter (or almond butter)
  • 1 teaspoon sriracha (we like this one)

Instructions
  1. Step 1: Stir or shake together all of the sauce in ingredients in a bowl or jar until smooth.
  2. Step 2: If preparing the tofu yourself, do so now. Chop into bite-sized pieces.
  3. Step 3: Cook the noodles until tender but still firm. Rinse them in cold water and toss with a little of the sauce to help prevent sticking.
  4. Step 4: Chop the mango, cabbage, carrots, almonds, and cilantro. Slice the cucumber. Add everything to a bowl with the cooked noodles and tofu. Add a generous drizzle of the sauce and toss to combine.
  5. Serve: Divide the noodles into bowls and sprinkle with sesame seeds. Enjoy chilled or at room temperature.

Recipe Notes

Note 1: Want to make this nut-free? Omit the chopped almonds and substitute the peanut butter with tahini.

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Asian Tofu and Noodle Salad

PT25M 4 ounces noodles (stir fry noodles, Chinese egg noodles, or spaghetti) 1 cup cooked tofu, cubed (store-bought or homemade) 1 cup mango, diced 1/2 cup red cabbage, diced 1/2 cup cucumber, sliced 1/2 cup carrot, diced 33333333/100000000 cup whole almonds, roughly chopped 1/4 cup cilantro sesame seeds, for topping 3 tablespoons sesame oil 2 tablespoons agave syrup (or maple) 2 tablespoons tamari 1 tablespoon neutral oil (such as avocado oil or grapeseed) 1 tablespoon creamy peanut butter (or almond butter) 1 teaspoon sriracha (we like this one) Gluten Free Paleo Vegan 3 Servings Ingredients:

3 Servings

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Takes 1 min