Baked Tofu Rice Noodle Salad with Peanut Sauce

Ingredients

Tofu

• 3 tbsp soy sauce

• 1 tbsp sriracha

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1/2 inch fresh ginger, minced

• 12 oz tofu, pressed and cubed

Peanut Sauce

• 3 tbsp peanut butter

• 1 tbsp sriracha

• 1 tbsp rice vinegar

• 2 tbsp soy sauce

• 3 tbsp roasted peanuts

• 2 scallions, chopped

Salad

• 6 oz rice noodles, cooked according to package instructions

• Lettuce, chopped

• Shredded carrots

Instructions

1. Make the tofu. Preheat the oven to 400 F. Grease or line a baking sheet.

2. Combine the soy sauce, sriracha, sesame oil garlic, and ginger in a medium bowl. Toss the tofu in the sauce and bake for 25-30 minutes, flipping halfway through.

3. Make the peanut sauce. Whisk together the peanut butter, sriracha, rice vinegar, and soy sauce in a small bowl. Add in the peanuts and scallions. Taste and adjust the flavors. Add water if the sauce is too thick.

4. Assemble the salad. Spread some lettuce on a large plate. Top with shredded carrots, rice noodles, and tofu. Drizzle the peanut sauce on top and serve.