Recipes

Sweet and Spicy Peanut Soba Noodle salad with oven-fried crispy tofu

HEALTHY MAMA MEAL PREP

FREE FLEXIBLE MEAL PLANNING GUIDE

Resources you'll love

tell me more!

I'm Kris, trained chef, culinary nutritionist and busy mom, here to help you take the stress out of healthy eating with flexible meal planning, simplified meal prep and easy budget-friendly meals.

Meet Kris

THE HEALTHY BALANCED
MAMA PODCAST

find what you're looking for:

Socialize

I love a good summer-to-fall transition recipe. This peanut soba noodle salad is the perfect way to bridge the lingering summer heat to more hearty flavors, with a creamy (dairy-free) peanut sauce that isn’t too heavy, light and crispy tofu that feels fried (without any fryer needed), nutty soba noodles and fresh veggies.

It’s a great make-ahead meal for meal prep (though I do like the crispy tofu fresh, the best!) or easy 30-minute meal when you’re in the throughs of early school days. Enjoy!

Print

Sweet and Spicy Peanut Soba Noodle salad with oven-fried crispy tofu

  • Author: Kristin Dovbniak
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4

Ingredients

Scale

2 bundles soba noodles, cooked according to package directions and cooled
1 bell pepper, sliced thin (or grated carrots)
1 cucumber, sliced thin (or sliced red cabbage)
1/4 cup sliced green onions
Peanut sauce (see below)
Crispy Tofu (see below)
4 tbsp chopped peanuts (to top)
4 tbsp chopped cilantro (to top)

Peanut Sauce:

1/3 cup peanut butter
1/2 tsp sriracha (more to make it spicier)
1 tbsp coconut sugar or brown sugar
1 large clove garlic, minced
1 tsp minced ginger
2 tsp tamari or soy sauce
juice of 1 large lime (about 2 tbsp
2 tbsp coconut milk
2 tbsp hot water (to thin)

Crispy Tofu:

1 block extra firm tofu

1 tbsp cornstarch

1 tbsp tamari

optional: 1/2 tsp garlic powder and/or 1/2 tsp powdered ginger

Instructions

Crispy Tofu:

  1. Preheat oven to 400F. Line a baking sheet with parchment.
  2. IMPORTANT (don’t skip this!). Remove tofu from packaging, pat dry with a paper towel and place between two new paper towels. Press under a heavy object (I usually use a couple cookbooks) for 10-20 minutes before continuing to prepare.
  3. Cube tofu into bite-sized pieces. Toss gently with tamari, cornstarch and spices if using. Spread out on baking sheet.Bake 15-20 minutes per side, flipping once until crispy.

Noodle Salad:

  1. Prepare peanut sauce: Whisk together all ingredients through coconut milk. Add 1-2 tbsp hot water until mixture is thick but smooth (will coat the back of a spoon). Taste for seasoning.
  2. Combine cooked and cooled soba noodles with peppers, cucumber and green onions.
  3. Toss in peanut sauce. Top with chopped peanuts, cilantro and crispy tofu.

Did you make this recipe?

Share a photo and tag us @healthymamakris we can’t wait to see what you’ve made!

 

Leave a Reply

Your email address will not be published.

Recipe rating