by Gabi Moskowitz
Prep Time 0:20
Cook Time 0:08
This easy vegan salad combines all of my favorite flavors of Southeast Asian cooking: peanut, chili, mint and cilantro. Thick, chewy udon noodles, though Japanese, stand up well to this Vietnamese-influenced peanut dressing.
- Ingredients
- 1/4 lb fresh udon noodles (or 2 single-serving packets), boiled and drained $2
- 4 oz. extra-firm tofu, cubed $1.50
- 1 tbsp vegetable oil Pantry
- 1/2 small head red cabbage, sliced thinly $1
- 2 carrots, shredded $1
- 1 small bunch mint, chopped $1
- 1 small bunch cilantro, chopped $1
- 3 tbsp peanut butter Pantry
- 2 tbsp soy sauce Pantry
- 2 tbsp rice vinegar $2 for 10 oz.
- 1 tbsp brown sugar or honey Pantry
- chili sauce to taste $3 for 8 oz.
Total Cost of Ingredients $12.50
Directions
Heat vegetable oil in a frying pan over high heat. Cook tofu for 3-4 minutes or until golden-brown on the bottom. Flip and cook on the other side. Remove from heat and set aside.
Whisk together peanut butter, soy sauce, rice vinegar, brown sugar and chili sauce. Add a little water to bring to dressing consistency.
Toss vegetables, herbs, noodles and tofu together with the dressing. Garnish with additional herbs and chili sauce if desired.
Serves 2-3.
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