NOODLE SALAD WITH TOFU ENJOY DAN:

NOODLE SALAD WITH PEANUT SAUCE FOR JANS BIRTHDAY by CHEF DAN:

Serves 10-12

 

INGREDIENTS:

1 (12 Oz) package bean threads, (cellophane noodles)

1 (16 Oz) package frozen edamame, thawed

1 head cauliflower, cut up and sliced

2 bell peppers, cored and chopped

1 onion, finely chopped

1 (16 Oz) package firm tofu, cubed

1/4- cup peanut butter

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon Agave Nectar

1 thumb-size fresh ginger

1 teaspoon crushed red pepper

1/4-dry roasted peanuts

Lime wedges

 

DIRECTIONS:

1.   In a bowl combine beans threads and thawed edamame.

2.   Pour enough boiling water over to cover completely.

3.   Cover and let stand 20 minutes.

4.   Drain well.

5.   Snip noodles 5 or 6 times.

6.   In a bowl add veggies, onion, cubed tofu,, noodles, edamame and toss to combine.

7.   For the dressing, place peanut butter in a microwave safe bowl.

8.   Microwave on high for about 40 seconds, or until melted.

9.   Whisk in soy sauce, rice vinegar, Agave Nectar, ginger, and crushed red pepper, and toss  to combine

10.                Garnish with dry roasted peanuts and serve with lemon wedges.

 

ENJOY DAN:                                 BON-APPETITE!!