Note: I was sent coupons from Nasoya in order to write this post. Opinions are mine alone.
Despite working from home for nearly a year now, I feel like I have less time to cook! I have a feeling I’m not alone, so I wanted to share a healthy, quick, and comforting recipe that you can get on the dinner table in ~40 minutes.
This Crunchy Noodle Salad is made with glass noodles, sugar snap peas, shredded carrots, bell peppers, and crispy tofu tossed in a yummy peanut dressing, and can be served at room temperature or cold, so it makes for a great dinner-plus-leftovers option.
Don’t let the whole vegetarian/vegan/gluten-free part of this recipe throw you, it will fill you up! I this recipe uses Nasoya’s Organic Super Firm Tofu that delivers 15g of protein per serving to keep you full. Nasoya’s Organic Super Firm Tofu is also pre-pressed and drained so it’s perfect for quick dinners. Plus Nasoya’s Organic Super Firm Tofu is non-GMO project verified, USDA organic, cholesterol free, gluten free, and made with no preservatives. Nasoya is widely available in most grocery stores; I stopped into my local Shop Rite (it’s also available locally in Philly at Walmart Supercenters, Giant and Giant Heirloom Markets, The Fresh Grocer, and Wegmans), plus you can use their store locator to find which local grocers near you carry it.
Ingredients (serves 4):
- 6 oz glass noodles
- 8 oz sugar snap peas
- 1 package Nasoya Organic Super Firm Tofu, cubed
- 3 tablespoons cornstarch
- 1/2 cup carrots, shredded
- 1 red bell peppers, thinly sliced
- 2 scallions, sliced
- 1/2 cup plus 1 tablespoon vegetable oil, divided
- 2 tablespoons rice wine vinegar
- 1/4 cup tamari (or low sodium soy sauce if you don’t need this recipe to be gluten-free)
- 1 1/2 tablespoons toasted sesame oil
- 1 teaspoon honey
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup smooth peanut butter
- 1 tablespoon roasted white sesame seeds, plus more for garnish
Bring a large pot of water to a boil. Add the glass noodles and cook according to package directions. Drain and rinse with cold water. Set aside.
Bring another pot of water to a boil. Season with salt and add the sugar snap peas. Cook for about 5 minutes. While the snap peas cook, prepare a large bowl with ice water. When the snap peas are done cooking, drain and add to the ice water for a minute or so. Drain and set aside.
Cube your tofu and add to a small bowl. Sprinkle with three tablespoons cornstarch, tossing to evenly coat.
Heat one tablespoon vegetable oil in a large saute pan over medium-high heat. Add the cubed tofu and cook until browned and crispy, about 10 minutes, stirring occasionally to evenly cook.
While the tofu cooks, prepare your carrots, red bell peppers, and scallions, and add to a large bowl.
In a separate smaller bowl, add 1/2 cup vegetable oil, 2 tablespoons rice wine vinegar, 1/4 cup tamari or soy sauce, 1 1/2 tablespoons toasted sesame oil, 1 teaspoon honey, the minced garlic clove, 1 teaspoon grated fresh ginger, 1/4 cup smooth peanut butter, and 1 tablespoon sesame seeds, whisking to combine.
Once the tofu is finished cooking, add to the large bowl with the vegetables.
Add in the glass noodles and sugar snap peas.
Pour in the peanut butter mixture, tossing to combine.
Divide into bowls and top with more sesame seeds, if desired.
This is really satisfying! The crunchiness of the snap peas, tofu, carrots, and peppers add nice texture to the overall dish.
And this peanut dressing is AMAZING! I liked it served immediately, but I really enjoyed it the next day cold. The noodles really soak in the peanut dressing overnight!
Ingredients
- 6 oz glass noodles
- 8 oz sugar snap peas
- 1 package Nasoya Organic Super Firm Tofu, cubed
- 3 tablespoons cornstarch
- 1/2 cup carrots, shredded
- 1 red bell peppers, thinly sliced
- 2 scallions, sliced
- 1/2 cup plus 1 tablespoon vegetable oil, divided
- 2 tablespoons rice wine vinegar
- 1/4 cup tamari (or low sodium soy sauce if you don’t need this recipe to be gluten-free)
- 1 1/2 tablespoons toasted sesame oil
- 1 teaspoon honey
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup smooth peanut butter
- 1 tablespoon roasted white sesame seeds, plus more for garnish
Instructions
- Bring a large pot of water to a boil. Add the glass noodles and cook according to package directions. Drain and rinse with cold water. Set aside.
- Bring another pot of water to a boil. Season with salt and add the sugar snap peas. Cook for about 5 minutes. While the snap peas cook, prepare a large bowl with ice water. When the snap peas are done cooking, drain and add to the ice water for a minute or so. Drain and set aside.
- Cube your tofu and add to a small bowl. Sprinkle with three tablespoons cornstarch, tossing to evenly coat.
- Heat one tablespoon vegetable oil in a large saute pan over medium-high heat. Add the cubed tofu and cook until browned and crispy, about 10 minutes, stirring occasionally to evenly cook.
- While the tofu cooks, prepare your carrots, red bell peppers, and scallions, and add to a large bowl.
- In a separate smaller bowl, add 1/2 cup vegetable oil, 2 tablespoons rice wine vinegar, 1/4 cup tamari or soy sauce, 1 1/2 tablespoons toasted sesame oil, 1 teaspoon honey, the minced garlic clove, 1 teaspoon grated fresh ginger, 1/4 cup smooth peanut butter, and 1 tablespoon sesame seeds, whisking to combine.
- Once the tofu is finished cooking, add to the large bowl with the vegetables.
- Add in the glass noodles and sugar snap peas.
- Pour in the peanut butter mixture, tossing to combine.
- Divide into bowls and top with more sesame seeds, if desired.
What do you think?