Peanut Noodles with Baked Garlic Tofu
Ingredients
Peanut sauce
- 3 tbsp natural peanut butter
- 2 tbsp soy sauce (opt for gluten free soy sauce or coconut aminos to make gluten free; use low sodium if preferred)
- 1 tbsp maple syrup
- 1 tsp garlic chili sauce or sriracha
- 1 tsp mustard
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder
- Juice of half a lime
- 2-3 tbsp water
Baked garlic chili tofu
- 1 block extra firm tofu drained and pressed (or super firm tofu)
- 2 tbsp soy sauce
- 2 tsp chili garlic sauce
Noodle bowl
- 1 recipe of baked garlic chili tofu
- 2-4 servings of cooked noodles (I used 2 packages of Yakisoba noodles from @jslfoods, but ramen and rice noodles work too)
- 1 recipe of Peanut sauce
- 1 head broccoli
- 1/4 onion, diced
- 2 tbsp water
- 2 tsp soy sauce
- 1 tsp garlic chili sauce
Preparation
Peanut sauce
Add all ingredients to a bowl and whisk together until smooth.
Adjust consistency by whisking in a small amount of water.
Baked garlic chili tofu
Set oven to 400F.
After pressing tofu, cut tofu into even cubes and place in an air tight container.
Add remaining ingredients, and toss together to coat.
Remove tofu and place on a lined baking sheet making sure tofu cubes aren’t touching.
Place in oven for at least 25 minutes or until edges have browned.
Alternatively, feel free to pan fry until tofu is browned on all sides.
Noodle bowl assembly
To a pan on medium heat add onion and sauté until softened, about 1 minute.
Add in broccoli and 2 tbsp of water.
Lower heat to low medium and cover with a lid for about 3-4 minutes.
Remove lid and add soy sauce and garlic chili sauce.
Stir to combine then add in cooked noodles and tofu.
Add half the sauce from recipe and stir to combine.
Serve as desired.
Use reserved peanut sauce to add more to your dish if desired or store in the fridge.
Tips
This dish can bring comfort when feeling out of sorts, as it's simple yet indulgent.
Adjust the peanut sauce consistency with water for desired thickness.
