Thirty Minute Dinner Peanut Tofu Noodles
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!