Vegan Peanut Noodle Bowl with Tofu
Ingredients
Peanut sauce
- 3 tbsp natural peanut butter
- 2 tbsp soy sauce (opt for gluten free soy sauce or coconut aminos; 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 for at least an hour or use super firm tofu)
- 2 tbsp soy sauce
- 2 tsp chili garlic sauce
Noodle bowl components
- 1 recipe of baked garlic chili tofu
- 2-4 servings of cooked noodles (such as Yakisoba, ramen, or rice noodles)
- 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
Add all peanut sauce ingredients to a bowl and whisk together until smooth, then adjust consistency with additional small amounts of water if needed.
Set oven to 400F, press the tofu if not already done, cut into even cubes, and coat with soy sauce and chili garlic sauce by gently tossing or shaking in a container.
Place coated tofu cubes on a lined baking sheet without touching and bake for at least 25 minutes or until edges are browned.
In a pan on medium heat, sauté diced onion until softened, about 1 minute.
Add broccoli and 2 tbsp water, lower heat to low medium, cover with a lid, and cook for 3-4 minutes.
Remove lid, add 2 tsp soy sauce and 1 tsp garlic chili sauce, stir to combine, then add cooked noodles and baked tofu.
Mix in half the peanut sauce and heat through, then serve with reserved peanut sauce as desired.
Tips
For a quicker alternative, pan fry the tofu instead of baking until browned on all sides.
Adjust the sauce consistency and amount of seasonings to your personal taste.
