Go Back
Chanty

Noodle Salads with Tofu and Ginger Garlic Sauce

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Ingredients Method

Ingredients
  

FOR THE SALADS
  • 3 julienned carrots
  • 6 baby bell peppers sliced thin
  • 1/2 purple cabbage thinly sliced 1/2 of a small/ medium sized head
  • 1/2 white cabbage thinly sliced 1/2 of a small/ medium sized head
  • 3 oz arugula or baby spinach or kale
  • 4 green onions thinly sliced
  • handful of fresh cilantro optional
FOR THE NOODLES
  • 1 package kelp noodles
  • 2 tbsp baking soda
  • 2 tbsp vinegar
  • OR use regular soba noodles cooked according to the package
FOR THE TOFU
  • 1 package extra firm tofu
  • 2 tbsp coconut aminos
  • 1 tbsp soy sauce or more coconut aminos for low sodium
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper powder
  • 2 heaping tbsp chickpea flour or cornstarch
FOR THE GINGER GARLIC SAUCE
  • 1/4 cup almond butter or peanut butter
  • 2 pitted medjool dates
  • 2 tbsp coconut aminos
  • 1 tbsp soy sauce or more coconut aminos for low sodium
  • 2 cloves garlic
  • 1 inch piece of ginger, peeled
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil

Method
 

  1. 1. Bake the tofu- Preheat oven to 400 degrees. Dice up 1 block of tofu into cubes. Add to mixing bowl with the coconut aminos, soy sauce, garlic powder and cayenne. Let marinade for 15 minutes. Mix in the chickpea flour. Spread tofu out on baking sheet lined with parchment paper. Bake for 20 minutes.
  2. 2. Thinly slice up all of the salad ingredients. Place in large mixing bowl and set aside.
  3. 3. Prepare the kelp noodles or soba noodles. For the kelp noodles- open package and place noodles in large bowl of water with baking soda and vinegar. Let soak for 10-12 minutes til desired texture is reached. Dont soak for too long or else they will fall apart. When they are softened drain the water and rinse. Set aside. If using soba noodles cook them according to the instructions on package.
  4. 4. Blend up sauce ingredients in a small blender.
  5. 5. Combine everything together- add the noodles to the veggie bowl along with 1/2 of the sauce and mix well to combine. Top with the tofu and a drizzle of more sauce to serve. Keeps well in the fridge for 5 days.