Appetizer Recipes
Peanutty Tofu and Soba Noodle Salad
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Appetizer
Peanutty Tofu and Soba Noodle Salad
Serves: 6
Ingredients
cooking spray
1/4 cup lime juice
1/4 cup San j tamari lite 50 less sodium gluten free soy sauce
2 tablespoons Sun Luck sesame oil
2 to 3 teaspoons Sun Luck chili oil to taste
1 12 ounce package House organic extra firm tofu drained and patted dry with paper towels cut into 1/2 inch cubes
1/4 to 1/2 cup Santa Cruz Organic creamy light roasted peanut butter mixed well
6 ounces Hakubaku organic soba noodles 2 bundles
1 8 ounce bag Ready Pac Coleslaw mix
1/2 8 ounce bag Ready Pac shredded carrots
1 cup Manns stringless sugar snap peas thinly sliced diagonally
1 to 2 green onions thinly sliced
1 tablespoon toasted sesame seeds
Directions
Position oven rack to middle position in oven. Preheat oven to 450 F Fahrenheit. Put a large pot of water on to boil for soba noodles. Spray a baking sheet with cooking spray.
In a large mixing bowl, combine sesame oil, lime juice, tamari, chili oil and tofu. Stir to coat tofu and allow to marinate 10 minutes. Remove tofu with a slotted spoon and transfer to the baking sheet. Reserve the marinade.
Roast tofu until golden brown, 16 to 18 minutes.