Junior Chef Stars

The Premier Cooking School for Kids and Teens Main menu

Home / Recipes / Five Spice Tofu with “Peanut” Noodle Salad

Five Spice Tofu with “Peanut” Noodle Salad

Print Recipe
 Five Spice Tofu with “Peanut” Noodle Salad
Recipe for the week of September 9-13, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Thai
Prep Time 35 minutes
Cook Time 10 minutes
Servings
6-8 servings
Ingredients
For the Tofu
  • 1- pound extra firm tofu pressed and cubed
  • 2 tablespoons olive oil
  • ½ cup hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon five-spice powder
  • ½ bunch green onions thinly sliced for garnish
  • 1 tablespoon sesame seeds for garnish
For the Noodle Salad
  • 8 ounces spaghetti
  • 4 cups red cabbage finely shredded
  • 2 Carrots peeled and julienned
  • ½ bunch cilantro chopped
  • 4 green onions sliced
For the Peanut Lime Dressing
  • 3 tablespoons nutless peanut butter
  • 1 tablespoon brown sugar
  • 1 garlic clove minced
  • ½ inch ginger peeled and minced
  • 2 tablespoons lime juice
  • 2 teaspoons soy sauce
  • ¼ cup vegetable oil
  • 2 tablespoons lime juice
  • 2 teaspoons soy sauce
  • ¼ cup vegetable oil
Course Main Dish
Cuisine Thai
Prep Time 35 minutes
Cook Time 10 minutes
Servings
6-8 servings
Ingredients
For the Tofu
  • 1- pound extra firm tofu pressed and cubed
  • 2 tablespoons olive oil
  • ½ cup hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon five-spice powder
  • ½ bunch green onions thinly sliced for garnish
  • 1 tablespoon sesame seeds for garnish
For the Noodle Salad
  • 8 ounces spaghetti
  • 4 cups red cabbage finely shredded
  • 2 Carrots peeled and julienned
  • ½ bunch cilantro chopped
  • 4 green onions sliced
For the Peanut Lime Dressing
  • 3 tablespoons nutless peanut butter
  • 1 tablespoon brown sugar
  • 1 garlic clove minced
  • ½ inch ginger peeled and minced
  • 2 tablespoons lime juice
  • 2 teaspoons soy sauce
  • ¼ cup vegetable oil
  • 2 tablespoons lime juice
  • 2 teaspoons soy sauce
  • ¼ cup vegetable oil
Instructions
For the Tofu
  1. Slice the block of tofu into 1/2-inch slabs. Lay some paper towels on a flat surface and place the slabs side by side on top of the paper towels. Cover with another layer of paper towels, then place a cutting board on top of the tofu and stack heavy objects on the cutting board. Let the tofu drain for at least 15 minutes.
  2. For the sauce, whisk together the hoisin, rice vinegar and five spice powder until combined. Set aside.
  3. Remove the paper towels and slice the tofu into cubes. Heat the oil in a non-stick pan over medium-high heat. Add the tofu and sauté for 8-10 minutes, flipping and tossing the tofu every 2 or so minutes, until it is crispy and browned. Remove pan from heat, add the sauce, and toss until combined.
For the Noodle Salad
  1. To make the peanut lime dressing, combine all the ingredients in a bowl. Whisk until smooth. Set the dressing aside.
  2. Bring a pot of water to a boil for the spaghetti. Once the water is boiling, add the spaghetti, and continue to boil until the pasta is tender. Drain in a colander and rinse it briefly with cold water to cool it off. Let the pasta drain well.
  3. Meanwhile, cut all the vegetables. Combine the cooled pasta in a large bowl with the cabbage, carrots, cilantro, green onion, and dressing. Toss the salad until the ingredients are evenly combined.
  4. Serve the noodles topped with the tofu, sprinkled with sesame seeds and thinly sliced green onions for garnish. Enjoy!