Roasted Tofu & Peanut Noodle Salad

I follow the recipe exactly, except I used 1/4 cup peanut butter and PB powder to make 1/4 cup (just to cut a few calories), and then added some fresh cilantro. I'll make this again.

This was delicious and easy to make. I have never roasted tofu before, and it worked so well. It was so brown and crispy on the outside. Yum! I made a few modifications: -I used savoy cabbage instead of napa cabbage. It probably would have been a bit better with the napa cabbage, but it was all I had. -I thought the sauce seemed a bit bland, so I added extra garlic, chopped red chilli, a splash of fish sauce and a splash of red wine vinegar to pep it up. -I used soba noodles instead of whole wheat pasta. It worked great! Such a simple, tasty recipe. I would love to try different variations of it in the future.

Great potential Real good dinner, or even side dish. I would either add some heat, or almost double the garlic and ginger. Pros: quick, healthy, unique Cons: lacks flavor

Delicious Salad that creates equally excellent leftovers This salad is WONDERFUL. It was my first time cooking with tofu so I was a bit nervous. No need to be, it turns out. Salad has wonderful full taste that even my one year old was able to enjoy :). This would be a great salad to make for a food prep for a few days of lunches or quick grab and go dinners. Seems like it would keep for up to 3 days well. Pros: Flavor, Crunch, Keeps Well Cons: Needs a smidge of heat