Thirty Minute Peanut Tofu Noodles

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As you know, I’m a former vegetarian (twelve years!), so every now and then I’ll sneak something meatless into my dinner plans to relive the good ol’ days. I’ve made several variations of this dish with a wide variety of ingredients, but they always seem to cater more to my spicy-and-acidic-craving taste buds than, say, the average person (or my boyfriend). Last night, however, I decided to do something more on the mild side, with just enough peanutty goodness to make everyone happy without burning off my family’s tongues with vinegar and hot peppers. This recipe is quick, easy, and customizable–and you probably have everything you need to make it in your pantry already! 

This recipe makes three servings. 

Ingredients:

  • 1 block firm/extra firm tofu
  • 1 package (about 16oz) fresh/dried/instant noodles
  • 2 tbsp sesame oil, divided
  • ¼ cup soy sauce
  • ¼ cup peanut butter
  • 2 tbsp light brown sugar
  • 2 tsp sriracha 
  • 1 cup (about ½ head) broccoli
  • 1 cup slaw mix

Directions:

  1. Preheat oven to 425F.
  2. Drain tofu and cut into 1in x 1/2in rectangles or bite-sized pieces. Separate broccoli florets if using fresh vegetables.
  3. On a nonstick baking sheet or regular baking sheet lined with greased foil, arrange tofu pieces and broccoli. Bake for 15-20 minutes, flipping tofu halfway through. 
  4. While the tofu and vegetables are baking, mix soy sauce, peanut butter, brown sugar, sriracha, and 1 tbsp sesame oil in a small bowl. Stir until combined into a creamy sauce. (NOTE: if you’re battling the peanut butter, stick your sauce in the microwave for 30-45 seconds. That will soften it and make it easier to stir!)
  5. Prepare noodles according to package instructions, drain, and toss with remaining 1 tbsp sesame oil.
  6. When your tofu and broccoli have finished baking, heat a large nonstick skillet on medium-high heat. Add slaw mix, baked tofu, and roasted broccoli to the skillet along with about half of your prepared sauce. Pan fry until your tofu has become golden brown and crispy, about 10 minutes. 
  7. Combine vegetables and tofu with noodles and the rest of your sauce in a large bowl, and toss until everything has combined. Serve with additional soy sauce and sriracha, and garnish with sesame seeds!

This recipe keeps for three days in the fridge, and reheats great in the microwave. I just ate some for lunch before writing this!

Thirty Minute Dinner Peanut Tofu Noodles

Course: Main Course
Cuisine: Thai
Servings: 3 servings

Ingredients

  • 1 block tofu firm
  • 16 oz noodles
  • 2 tbsp sesame oil divided
  • ¼ cup soy sauce
  • ¼ cup peanut butter
  • 2 tbsp light brown sugar
  • 2 tsp sriracha
  • 1 cup broccoli
  • 1 cup slaw mix

Instructions

  • Preheat oven to 425F.
  • Drain tofu and cut into 1in x 1/2in rectangles or bite-sized pieces. Separate broccoli florets if using fresh vegetables.
  • On a nonstick baking sheet or regular baking sheet lined with greased foil, arrange tofu pieces and broccoli. Bake for 15-20 minutes, flipping tofu halfway through.
  • While the tofu and vegetables are baking, mix soy sauce, peanut butter, brown sugar, sriracha, and 1 tbsp sesame oil in a small bowl. Stir until combined into a creamy sauce.*
  • Prepare noodles according to package instructions, drain, and toss with remaining 1 tbsp sesame oil.
  • When your tofu and broccoli have finished baking, heat a large nonstick skillet on medium-high heat. Add slaw mix, baked tofu, and roasted broccoli to the skillet along with about half of your prepared sauce. Pan fry until your tofu has become golden brown and crispy, about 10 minutes.
  • Combine vegetables and tofu with noodles and the rest of your sauce in a large bowl, and toss until everything has combined. Serve with additional soy sauce and sriracha, and garnish with sesame seeds!

Notes

  • *If you’re battling the peanut butter, stick your sauce in the microwave for 30-45 seconds. That will soften it and make it easier to stir!
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