Tofu Noodle Bowl with Peanut Sauce
Ingredients
- moringa pad Thai noodles
- broccoli
- cabbage
- onions
Peanut sauce
- 3 tbsp natural peanut butter
- 2 tbsp low sodium soy sauce (opt for gluten free soy sauce or coconut aminos to make gluten free)
- 1 tbsp maple syrup
- 1 tsp sriracha
- 1 tsp mustard
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder
- Juice of half a lime
- 2-3 tbsp water
Baked tofu
- 1 block extra firm tofu
- 2 tbsp tamari
- 1 tbsp nutritional yeast
- 2 tsp chili garlic sauce
Preparation
Add all peanut sauce ingredients to a bowl and whisk together until smooth. Adjust consistency by adding small amounts of water until desired.
Press the tofu for at least an hour to drain. Set oven to 400F. Cut tofu into even cubes and place in a bowl or container. Add tamari, nutritional yeast, and chili garlic sauce, then gently toss or shake to coat evenly. Place tofu cubes on a lined baking sheet without touching and bake for at least 25 minutes or until edges are browned.
Assemble the bowl with a serving of moringa pad Thai noodles, broccoli, cabbage, onions, and the baked tofu. Coat everything with the peanut sauce and drizzle extra sauce over the top.
