Tofu noodle salad

dinner · ⏱ 25 min · 3 portions · 65.0 g carbs / portion · vegan · allergens: peanut, sesame, soy

v1 · rb0e705f985 20260727Z1751 Tofu Noodle Salad 🥗 press and dry tofu 🌀 mix tofu with soy sauce 🔥 ⏱ 15-20 min coat tofu with cornstarch and bake until crisp 🔪 grate carrot and red cabbage 🔪 halve cherry tomatoes thaw edamame 🔪 dice avocado 🍳 cook noodles then rinse and cool make peanut-lime dressing with peanut butter, agave, rice vinegar and lime 🌀 toss noodles with dressing 🌀 fold in tofu, carrot, red cabbage, cherry tomatoes, edamame and avocado 🍽 garnish with sesame seeds and peanuts 280 g tofu dried and pressed 4 tbsp soy sauce cherry tomato to taste halved 200 g edamame thawed 1 piece avocado diced 400 g noodle 1 tbsp olive oil 2 tbsp cornstarch 1 piece carrot grated 0.25 pieces red cabbage grated 2 tbsp peanut butter made into sauce 2 tbsp agave 2 tbsp rice vinegar 1 piece lime juice/extract not specified sesame seed to taste peanut to taste 2 tbsp olive oil, cornstarch carrot, red cabbage 200 g 200 g peanut butter, agave, rice vinegar, lime sesame seed, peanut
http://flowcooking.food/en-us/recipe/852/tofu-noodle-salad/