Tofu Peanut Noodles
Serves 6 to 8
Tofu Peanut Noodles is a persuasive dish–use it to seduce the doubters in your family.
Anyone who assumes eating plant-based or vegan is boring–or weird will think twice after a mouthful of this flavorful dish.
Here's why:
It's a meal that works both hot and cold
It tastes as good as it looks
There's plenty of latitude for making it your own and using what you have on hand
Spicy, creamy, peanut sauce...need I say more?
This dish is packed with protein for all those who worry about that kind of thing (and we don't because we know that plants have all the protein we need :-)
By using whole wheat noodles and lots of veggies, you're getting much-needed fiber
Replacing the oil you might typically find in this dish with noodle cooking water helps keeps this dish low-fat
So let's get into it with this recipe for Tofu Peanut Noodles!
A tangle of tender noodles bathed in a silky peanut (or try tahini) sauce is the flavorful backdrop to the dish. We'll use the starchy cooking water from the noodles instead of oil for a lighter and lower-fat sauce! Whole wheat spaghetti is economical and works well or substitute for your favorite gluten-free or Asian noodles.
Sweet cucumber, crisp red peppers, earthy pink cabbage, and shredded carrots, are just a few of the hip, seasonal ingredients you can invite to the party.
To add fullness to the dish–and a plant-based protein powerhouse, bake cubes of seasoned tofu. Baked tofu is best when pressed first to remove excess water. Wrap the block in a tea towel or paper towels and press between two cutting boards weighted with a heavy can or book on top.
A sprinkle of peanuts and a shower of scallions seals the deal.
Ingredients
For the Tofu
1 block of extra firm tofu, pressed* to remove excess water
2 tablespoons nutritional yeast
1 tablespoon cornstarch, optional, helps crisp it up
1 tablespoon onion powder
2 teaspoons garlic powder
1 tablespoon soy sauce, tamari, or coconut aminos
For the Noodles
1 pound noodles
⅓ cup natural peanut butter smooth or crunchy (or use sunflower, almond butter, or tahini)
3 tablespoons soy sauce, tamari, or coconut aminos
2 tablespoons vinegar (rice or apple cider)
2 tablespoons maple syrup or other liquid sweetener
2 tablespoons sriracha sauce, optional
2-inch knob of ginger, grated
4 large garlic cloves, pressed/grated/minced
Juice from one lime
For the Veggies - Use what you have or choose your favorites
1 medium cucumber, peeled and chopped
1 red bell pepper, sliced or chopped
1/4 head of red cabbage, thinly sliced or shredded (or buy pre-shredded coleslaw mix)
2 carrots, peeled and shredded
Garnish with a 1/4 cup of peanuts and chopped scallions
Instructions
Preheat oven to 400°F and line a baking tray with parchment paper.
In a medium bowl, mix together the nutritional yeast, cornstarch, onion and garlic powders, and soy sauce. Cut the block of tofu into cubes and add to the bowl. Toss gently to coat.
Arrange tofu on the baking tray spaced out in a single layer. Bake for about 20 minutes until golden brown around the edges. Remove from the oven and set aside.
Cook the noodles in lightly salted water according to package directions. Drain, reserving about 1 cup of cooking water for the sauce. Return noodles to the pot.
To make the sauce, mix all of the ingredients together in a small bowl. Slowly add in about a 1/3 cup of cooking water and stir to thin. Taste and adjust the flavors, adding more sriracha, soy, syrup, or lime juice to suit your taste. Pour the sauce over the noodles in the pot and use tongs to gently mix together. Use the remaining water to loosen the sauce if necessary.
Serve in bowls or on a platter topped with veggies, tofu, peanuts, and scallions. For a little extra heat, drizzle more sriaracha then dig in!
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