Vegan Orange Peanut Tofu Satay Noodle Salad

Ingredients

Orange Peanut Dressing

• Peanut Butter: ½ cup
• Water: ¼ cup
• Orange Juice: ¼ cup
• Agave Nectar: 1 tablespoon
• Soy Sauce: 2 tablespoons
• Rice Wine Vinegar: 1 tablespoon
• Sriracha: 1 teaspoon
• Lime Juice: Juice of ½ a lime
• Cilantro: 1 tablespoon, chopped
• Ginger: 1 inch, grated
• Garlic: 1 clove, grated

For the Salad

• Extra Firm Tofu: 1 block
• Olive Oil: 2 teaspoons
• Rice Noodles: 8 oz. (1 box)
• Cabbage: ½ cup, grated
• Carrots: ⅓ cup, grated
• Green Onions: 2, chopped
• Cilantro: 2 tablespoons, chopped
• Salt and Pepper: To taste

Instructions

1. Press the Tofu:

   • Cut the tofu into strips.
   • Place tofu strips in a single layer on paper towels, cover with more towels, and place a heavy object on top.
   • Press the tofu to remove excess liquid for at least 15 minutes (longer is better).

2. Make the Orange Peanut Dressing:

   • In a small mixing bowl, whisk together the peanut butter, water, orange juice, agave nectar, soy sauce, rice wine vinegar, Sriracha, lime juice, chopped cilantro, grated ginger, and grated garlic.
   • Continue whisking until the mixture is smooth and fully combined. Taste and adjust seasoning as needed.

3. Cook the Tofu:

   • Heat olive oil in a non-stick pan over medium-high heat.
   • Add the tofu strips and season with a little salt and pepper.
   • Cook the tofu for 1-3 minutes on each side, or until golden brown. Avoid flipping the tofu too soon to prevent sticking.

4. Prepare the Rice Noodles:

   • Bring a pot of water to a boil.
   • Cook the rice noodles according to the package instructions (usually 2 minutes for cold noodle preparation).
   • Drain the noodles and rinse under cold water. Set aside.

5. Finish the Tofu:

   • Once the tofu is browned, add ¼ cup of the orange peanut dressing to the pan.
   • Turn off the heat and toss the tofu to coat it with the dressing.

6. Assemble the Salad:

   • In a large bowl, combine the cooled rice noodles, shredded cabbage, grated carrots, and tofu.
   • Toss everything with the remaining orange peanut dressing.
   • Garnish with chopped cilantro and peanuts if desired.

7. Serve:

   • You can serve the salad immediately or chill it completely in the refrigerator for a colder option.