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Peanut Noodle Vegetable Salad with Umami Powder

03 December, 2021 0 comments Leave a comment

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

Sauce:

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.