Sweet Hoisin Tofu Vermicelli Noodle Salad
Ingredients
SWEET HOISIN TOFU
- 1 block (450 g) of extra firm tofu, pressed, drained and cubed
- 1 tbsp gluten-free soy sauce
- 1 tbsp maple syrup
- 1 tbsp gluten-free hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp nutritional yeast
PEANUT SAUCE
- 1/4 cup natural peanut butter
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 2 tsp (or more) garlic chili sauce or sriracha
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- Juice of one lime
- 1/4 cup water
VERMICELLI SALAD
- 4 oz (125 g) of vermicelli noodles
- 1 medium cucumber, julienned
- 1 red pepper, julienned
- 1 jalapeno, julienned
- 1 cup shredded red cabbage
- 1/3 cup cilantro, roughly chopped
- 1/3 cup mint, roughly chopped
Preparation
Prepare the tofu. Preheat oven to 400°F. In a Tupperware container, combine the tofu marinade ingredients and whisk well. Place cubed tofu in the marinade and seal the container with a lid. Shake gently until fully coated. Place tofu on a lined baking sheet and bake in the oven for 25 minutes.
Prepare peanut sauce. Combine all peanut sauce ingredients in a bowl and whisk to combine. Adjust consistency by adding water as needed.
Soak vermicelli noodles. Boil water and pour it over half a package of vermicelli rice noodles in a mixing bowl. Gently press down on the noodles to submerge them. Allow to soften for 5-10 minutes, then drain and place back in the bowl.
Assemble the salad. Pour half of the peanut sauce over the drained noodles and mix with tongs. Top the noodles with peppers, cabbage, cucumber, mint, and cilantro. Mix the salad and divide into serving bowls. Top with baked tofu and extra peanut sauce.