Sesame Noodles with Veggies and Tofu

Ingredients

For the tofu:

• 1 14-oz package extra-firm tofu
• 1 teaspoon olive oil
• 1 teaspoon sesame oil
• 1 teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the noodles and veggies:

• 8 ounces whole wheat spaghetti (½ box)
• 2 large carrots, peeled and then shredded with a grater or sliced into ribbons with a vegetable peeler
• 2½ cups thinly sliced red cabbage (about ¼ of a medium cabbage)
• 1 sweet bell pepper, sliced into very thin strips
• ½ cup fresh cilantro, chopped
• ½ cup dry roasted, unsalted peanuts, chopped
• 3 tablespoons sesame seeds
• 1 bunch green onions, chopped

For the sauce:

• 2 tablespoons sesame oil
• ¼ cup peanut butter
• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons lime juice (about 1 medium lime)
• 1 tablespoon brown sugar
• 1 teaspoon fresh ginger, grated, or minced
• 2 cloves garlic minced
• ½ teaspoon red pepper flakes (optional)
• 3 tablespoons hot water

Directions

1. Preheat oven to 375°F. Pat the tofu dry with paper towels. Slice tofu block in half lengthwise. Place two tofu slices on a plate or cutting board with a layer of paper towels both above and below the tofu. Place a heavy plate, skillet, or another cutting board on top of the tofu. Let sit for at least 15 minutes to press out additional water from the tofu.
2. In a medium bowl, whisk together olive oil, sesame oil, garlic powder and a pinch of salt and pepper.
3. Unwrap the tofu and cut into about ¾-inch cubes. Add to the bowl and toss gently until tofu is coated with the seasoning.
4. Transfer tofu to a baking sheet and place in the oven for 30 minutes. Flip tofu halfway through baking time.
5. While tofu is cooking, cook whole wheat noodles according to the package directions. Once the noodles are done cooking, drain them in a colander and rinse them well under cool water. Transfer the drained noodles to a large serving bowl and set aside.
6. In another bowl, combine the sauce ingredients. Whisk until blended. Set aside.
7. Toss the noodles with the sauce. Add the carrots, peppers, cabbage, cilantro, peanuts, sesame seeds, and green onions. Use tongs to toss until the mixture is fully combined.
8. Serve cold or at room temperature. This salad is best consumed within a couple of days, but it will keep for up to 4 days in the refrigerator.

Variations & Tips

• You could replace the whole wheat noodles with brown rice noodles or soba noodles.
• You could also add snow peas, edamame or chopped asparagus.
• If you do not have tofu, this recipe would still work well without it.
• If you have the time to press the tofu longer, it will make the tofu crispier.

Nutrition Facts

YIELD: 6 servings

Calories: 514 per serving, Carbohydrates: 59g, Fiber: 12.4g, Sugar: 14.8g (2.8g added sugar), Protein: 21.4g, Fat: 25g, Saturated fat: 3.9g, Cholesterol: 0mg, Sodium: 550mg

SOURCE: Adapted from Cookie and Kate and Food Network

Watch the cooking demo video below for extra tips and guidance!