Peanut Noodle Vegetable Salad with Umami Powder
Feeds four with leftovers. maybe.
.75 pound noodles of your choice, cooked, rinsed, and drained
12 oz package of extra firm tofu, cubed and allowed to dry
1 tablespoon of TKI Umami Spice mixed with 2 tablespoons of cornstarch
3 cups broccoli and/or cauliflower florets, steamed to your preferred doneness
1 cup cabbage, chopped
3 small carrots or 1 large carrot, shredded and tossed with
1 tablespoon lime juice
5 oz (~.75 c peanut butter)
2 thumb-sized pieces of ginger, thinly sliced (or grated, if you don’t have a food processor or powerful blender)
1-2 hot chilies, halved and deseeded (or not)
2 cloves garlic
a good glug of fish sauce
¼ - 1/3 cup of soy sauce
2.5 tablespoons brown sugar
1 tablespoon Xiaoxing wine vinegar or sherry vinegar or apple cider vinegar
0.25 cups water (more, if needed)
- Dust the tofu cubes with Imp's Umami Powder and cornstarch. Fry until browned and crisp.
- Put all of the sauce ingredients in a blender or food processor and blend til smooth.
- In a large bowl, mix the vegetables with the sauce.
- Add the noodles and mix to coat, then add the tofu and gently combine.