3 May, 2017
Vegan Asian Noodle Salad with Spicy Peanut Butter Dressing
Here’s a recipe from one of my friends who’s been following Apartment Eats since its inception. He’s been my inspiration to find more vegan-friendly meals and feature them on my blog, as well as on my associated Facebook page where I share recipes from other cooking blogs. Something he failed to tell me about this recipe when he came over to make it was that it is intended to feed 8+ people. We ended up getting about 12 servings out of it, by the end.
So, unless you intend to feed a horde of hungry humans or you have a very large storage container, I suggest cutting the recipe. The good news, though, is that the salad keeps well and is good hot or cold, so if you want to make the whole thing for yourself and meal prep for the next week and freeze another week or so’s worth of salad, more power to ya.
Another word of caution that he made was in making sure we bought extra-firm tofu. Other kinds won’t hold up as well in the recipe or in the cooking process, so make sure you also get the right kind of tofu. Alternatively, if you’re opposed to or can’t eat soy products, you can make the dish without tofu and it’ll still be filling, or you can sub in some edamame to keep that protein.
1 jar peanut butter (about 2 cups)
6-10 cloves garlic, finely chopped
1/2 cup soy sauce
1/2 cup rice vinegar
1 tsp cayenne pepper (or to taste if you like less spice)
2 cups water
2 pack linguine
1 large red bell pepper, thinly sliced
1 bunch scallions, chopped
1/2 cup carrots, shredded
1 head Napa cabbage, chopped
1 pack extra-firm tofu, cubed
1 tbsp vegetable oil
2 tbsp toasted sesame oil
In a large mixing bowl, combine the peanut butter, garlic, soy sauce, rice vinegar, and cayenne pepper. Mix well. Add the water and whisk into a thick sauce.
Cook the linguine for the minimum cooking time according to the directions on the package. Drain the noodles in a colander and immediately toss with the toasted sesame oil to coat and prevent them from sticking together. Transfer the noodles back to the cooking pot or a large mixing bowl.
In a frying pan, sauté the tofu in the vegetable oil until the edges begin to turn golden brown. Add the tofu to the noodles, followed by the bell pepper, scallions, carrots, and cabbage. Mix all the ingredients together gently, so as not to break up the tofu, until evenly combined. Finally, toss everything with the peanut sauce to coat. Serve the dish hot or cold and enjoy!