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PEANUTTY TOFU AND SOBA NOODLE SALAD

Serves : 6
INGREDIENTS
  • cooking spray
  • 1/4 cup lime juice
  • 1/4 cup San j tamari lite 50 less sodium gluten free soy sauce
  • 2 tablespoons Sun Luck sesame oil
  • 2 to 3 teaspoons Sun Luck chili oil to taste
  • 1 12 ounce package House organic extra firm tofu drained and patted dry with paper towels cut into 1/2 inch cubes
  • 1/4 to 1/2 cup Santa Cruz Organic creamy light roasted peanut butter mixed well
  • 6 ounces Hakubaku organic soba noodles 2 bundles
  • 1 8 ounce bag Ready Pac Coleslaw mix
  • 1/2 8 ounce bag Ready Pac shredded carrots
  • 1 cup Manns stringless sugar snap peas thinly sliced diagonally
  • 1 to 2 green onions thinly sliced
  • 1 tablespoon toasted sesame seeds
DIRECTIONS

Position oven rack to middle position in oven. Preheat oven to 450 F Fahrenheit. Put a large pot of water on to boil for soba noodles. Spray a baking sheet with cooking spray.

In a large mixing bowl, combine sesame oil, lime juice, tamari, chili oil and tofu. Stir to coat tofu and allow to marinate 10 minutes. Remove tofu with a slotted spoon and transfer to the baking sheet. Reserve the marinade.

Roast tofu until golden brown, 16 to 18 minutes.