I needed inspiration for a new lunch idea for work, as I had been tired of wraps and chicken burgers, and since I had extra tofu, I thought it would be nice to create a noodle stir-fry salad thing.This ended up being the result, a delicious Asian-inspired noodle salad (using black bean noodles that I bought from Costco), that can be eaten warm or cold. It was a nice change, and very filling, given the protein!
- 1 package of extra firm tofu (preferably pressed, or press as instructed here)
- 1 spear of broccoli, cut into florets
- 2 medium carrots, diced
- 10-12 white mushrooms, sliced
- package of snow peas, halved (~20-25 snow peas)
- 1/2 cup cashews
- 1/2 an onion, sliced
- 3-4 cloves of garlic, minced
- 1 tbsp oil
- 1/2 cup cashews
- gluten-free noodles (I used the black bean ones from Costco!)
Spicy Peanut Dressing
- 1/2 cup natural peanut butter
- 1/2 tsp sesame oil
- 1-2 tbsp sriracha sauce (depends on how spicy you like it!)
- 1/2 tsp rice wine vinegar
- juice of a 1/4 lime
- 2 tbsp tamari
- 1 tbsp agave or other sweetener
- 1 tbsp grated ginger
- 1 tsp chili flakes, optional
- warm water, to thin out
Preheat the oven to 375 degrees F. Cube the tofu, and place on a lined baking sheet. Let it bake in oven for about 30-40 minutes, flipping halfway, until it has crisped up.
Boil noodles as instructed on the package. Drain and set aside.
Meanwhile, stir together the peanut dressing in a small bowl. Add water to thin out a little as necessary. I didn’t want it too thin (just until it was pourable).
Heat a skillet with oil on medium heat. Add the onions and garlic, and let it cook until onions have picked up colour and are translucent. Add the broccoli and stir for 1-2 minutes, to let the broccoli cook just a tad.
Take off heat, and add the tofu, carrots, snow peas, mushrooms, and noodles. Sprinkle the cashews, and pour the dressing over top, stirring to combine. Enjoy cold or warm! Garnish with green onions and sesame seeds if you’d like.