2cupsshredded purple cabbagefrom ½ purple cabbage, see note #1
1cupshredded carrotssee note #2
1cupfrozen edamamethawed, see note #3
lime wedges and fresh chopped cilantrofor serving
½cupcreamy peanut butter
4-5tablespoonswater or vegetable brothfor thinning
Cook the udon noodles according to package instructions. Drain and rinse under cool running water until cold. Toss with 1 teaspoon sesame oil and set aside.
While the noodles are cooking, prep the tofu. Slice the extra firm tofu into thin squares (about 1 cm thick). Pat pieces of tofu gently with a cloth or paper towel to remove external moisture.
In a large skillet, heat one teaspoon sesame oil over medium heat. Once hot, layer the tofu slices evenly in the skillet. You may need to do 2 rounds of sautéing, depending on your skillet size. Sauté until lightly browned, then flip. This will take about 3-4 minutes on each side.
To make the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar and sesame oil. Add water or veg broth one tablespoon at a time to thin. It should be an easily drizzle-able consistency.
Assemble the bowls: Divide all ingredients between 4 bowls (tofu, edamame, noodles, cabbage, carrots, cucumber). Drizzle each serving with peanut sauce. Serve topped with sesame seeds, fresh chopped cilantro and a lime wedge. Enjoy cold.
Shredded carrots: I buy preshredded carrots, but you can also grate large carrots or chop into matchsticks.
Purple cabbage: This can also be bought preshredded, but I usually buy a large head of cabbage and slice it. To do this, slice the cabbage into thin strips, then chop into smaller pieces.
Frozen edamame: Find labeled as "mukimame" in the freezer aisle. This means shelled edamame. I let it thaw at room temp while I'm prepping the other ingredients. You can also zap it in the microwave for 1-2 minutes to thaw more quickly.
Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days. Store peanut sauce in a separate container.
For meal prep: Divide all ingredients, except for the sauce, between four bowls or jars. Store the sauce and any other condiments (sesame seeds, lime wedges) in a separate container.