This fun and playful dish can be made many different ways. It’s a great light lunch but can be paired with sides for a fulfilling dinner meal. Have fun trying to make some of the ingredients from scratch.
1smallred peppercut into small strips
3cupssnow peasstring removed and cut into thirds
112 oz. packagewhole grain pasta
115 oz cankidney beansdrained and rinsed (optional)
Boil pasta in a large pot of water until tender (al dente). Drain, reserving a little pasta water.
While pasta is cooking, with a whisk, blend the peanut butter, tamari (or soy sauce), vinegar, chili garlic maple syrup, and ginger until smooth. Add a little pasta water if it’s too thick.
Cook the snow peas in scant water for about 3-5 minutes. Add them to a large bowl with the other vegetables.
Add cooked pasta, baked tofu and beans, if using, and pour dressing over. Toss well to coat.
Press the tofu using a tofu press or by wrapping in paper towels and placing it on a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies.
Preheat oven to 375 degrees F. Lightly spray a non-stick baking sheet with oil.
Slice tofu into 1″ cubes.
In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, hot sauce, garlic powder, and black pepper.
Gently stir tofu cubes into sauce. Cover and marinate for at least 10 minutes.
Place tofu on the baking sheet in a single layover. Bake for 15 minutes. Turn tofu, and bake until it turn golden brown, around 15 minutes more.
Asian Noodle Salad
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.