Peanutty Udon Noodle and Tofu Salad

Course Salads

Ingredients in this Recipe

1 (14 ounce) package tofu, drained, patted very dry and cut into 1/2 thick slices
1 (8 ounce) package 0 ounces dried udon noodles, cooked according to directions on package
1 bunch red radishes, quartered
1 teaspoon brown rice vinegar
1 teaspoon garlic chile sauce (optional)
1/2 cup natural peanut butter
1/3 cup dry roasted peanuts
1/4 cup honey
1/4 cup water, plus more if needed
2 tablespoons sesame oil
3 carrots, thinly sliced
3 cloves garlic, finely chopped
3 cups shredded napa cabbage
5 tablespoons reduced sodium tamari, divided