{"id":55,"date":"2023-06-04T19:14:52","date_gmt":"2023-06-04T19:14:52","guid":{"rendered":"https:\/\/perfectlyplantly.verahutman.nl\/?p=55"},"modified":"2023-08-13T15:24:36","modified_gmt":"2023-08-13T15:24:36","slug":"peanut-noodle-salad-with-shredded-tofu","status":"publish","type":"post","link":"https:\/\/perfectlyplantly.verahutman.nl\/?p=55","title":{"rendered":"Peanut Noodle Salad with Shredded Tofu"},"content":{"rendered":"\n

I pretty much love anything that is covered in peanut sauce, so this noodle salad is a perfect pick for warm summer days.<\/p>\n\n\n\n

\"Peanut<\/figure>\n\n\n
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Peanut Noodle Salad with Shredded Tofu<\/h2>\n\t\n<\/div>\n
<\/div>\n<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a> \n
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Ingredients<\/h3>
  • 150<\/span> gram<\/span> ramen noodles<\/span> Can be subbed for other thicker noodle types<\/span><\/li>
  • 1<\/span> red bell pepper<\/span><\/li>
  • 2<\/span> green onions<\/span><\/li>
  • 1\/2<\/span> pointed cabbage<\/span><\/li>
  • 100<\/span> gram<\/span> carrots<\/span><\/li><\/ul><\/div>

    Shredded tofu<\/h4>
    • 400<\/span> gram<\/span> firm tofu<\/span> Pressed<\/span><\/li>
    • 1<\/span> tbsp<\/span> neutral oil<\/span><\/li>
    • 2<\/span> tbsp<\/span> soy sauce<\/span><\/li><\/ul><\/div>

      Peanut dressing<\/h4>
      • 2<\/span> tbsp<\/span> peanut butter<\/span><\/li>
      • 1-2<\/span> cm<\/span> fresh ginger<\/span><\/li>
      • 2<\/span> gloves<\/span> garlic<\/span><\/li>
      • 2<\/span> tbsp<\/span> lemon juice<\/span><\/li>
      • 1<\/span> tbsp<\/span> cane sugar<\/span><\/li>
      • 1<\/span> tbsp<\/span> soy sauce<\/span><\/li>
      • 1<\/span> tbsp<\/span> sriracha<\/span><\/li>
      • 1<\/span> tsp<\/span> sesame oil<\/span><\/li>
      • 200<\/span> ml<\/span> water<\/span><\/li><\/ul><\/div><\/div>\n

        Instructions<\/h3>
        • Shred the tofu using a the large holes on a grater. Grate the tofu into a bowl, and season liberally with soy sauce. Heat some oil in a frying pan over medium heat and add the tofu. Fry the tofu in total for about 15 minutes, or until browned. Do not stir to often.<\/span><\/div><\/li>
        • Boil water and cook the ramen noodles for 3 minutes. Drain and rinse with cold water. Set aside.<\/span><\/div><\/li>
        • Chop all veggies finely, in thin sticks or strips, or use a grater for this.<\/span><\/div><\/li>
        • Peel and finely chop the ginger in small pieces, peel and press the garlic. Create the peanut dressing by putting all ingredients in a sauce pan over low heat and stir until combined. It should be easily pore-able, if not, add more water.<\/span><\/div><\/li>
        • Combine the noodles, veggies, tofu and peanut dressing in a big bowl. Serve directly while still crunchy!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

          I pretty much love anything that is covered in peanut sauce, so this noodle salad is a perfect pick for warm summer days.<\/p>\n","protected":false},"author":1,"featured_media":58,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[61,164,62],"tags":[],"class_list":["post-55","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-dinner","category-salad"],"yoast_head":"\nPeanut Noodle Salad with Shredded Tofu - Perfectly Plantly<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/perfectlyplantly.verahutman.nl\/?p=55\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Peanut Noodle Salad with Shredded Tofu - 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