Roasted Tofu with Peanut Noodle Salad


This recipe is adapted from Eating Well, how can you go wrong with tofu and peanut sauce?

1/4 c lime juice
1/4 c soy sauce
1 TBSP canola oil
1 16-ounce package extra-firm tofu, cut into 1/2-inch cubes
6 oz rice noodles
1/2 c natural peanut butter
3 TBSP water
3 cloves garlic, minced
1 TBSP minced fresh ginger
6 c thinly sliced napa cabbage
1 c grated carrot
1 c green onions, thinly sliced

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 the noodles.

Combine lime juice, soy sauce and oil in a large bowl. Stir in tofu; marinate, stirring frequently, for 10 minutes.
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.

Meanwhile, cook noodles according to package directions. Drain.

Whisk peanut butter, 3 tablespoons water, garlic and ginger into the reserved marinade. Add the noodles, cabbage, green onions, carrot and tofu toss to coat.

Serves 4.

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