Thai Peanut Soba Noodle Salad

For the Salad:

• 1 block extra firm tofu

• 2 tbsp sweet chili sauce (or your marinade of choice)

• ½ package soba noodles

• 1 bag coleslaw mix

• 1 bag shredded red cabbage

• 1 bunch cilantro, chopped

• 1 bunch green onions, chopped

• 2 small jalapeño peppers, thinly sliced

• ½ cup peanuts, chopped

For the Peanut Sauce:

• 1 tbsp grated ginger

• 2 cloves garlic, minced

• ½ cup creamy peanut butter

• ½ cup orange juice

• Juice of 2 limes

• ¼ cup low-sodium soy sauce or coconut aminos

• 1/3 cup honey or maple syrup

• 2 tsp sesame oil

• 1 tsp salt

• 1 tsp sriracha

Instructions:

1. Press the tofu to remove excess moisture. Cut into small cubes and toss with the sweet chili sauce or your preferred marinade. Air fry at 400°F for 15-20 minutes, until crispy.

2. While the tofu cooks, boil water and cook the soba noodles according to package instructions. Drain and set aside to cool.

3. In a large mixing bowl, add the coleslaw mix, shredded red cabbage, chopped cilantro, green onions, sliced jalapeños, and chopped peanuts. Toss to combine and set aside.

4. In a large mason jar, combine all sauce ingredients. Shake vigorously until well mixed, or use a whisk to blend everything smoothly.

5. Add the cooled soba noodles, crispy tofu, and peanut sauce to the vegetable mixture. Toss thoroughly to ensure everything is well combined.

6. Serve immediately, or divide into containers for meal prep. This salad keeps well in the fridge for up to a week!