Noodles with Peanut Sauce and Baked 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 for at least an hour 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
- 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 of sauce to your liking by adding additional small amounts of water until satisfied.
Baked garlic chili tofu
Set oven to 400F.
After pressing tofu, cut tofu into even cubes and place in a bowl or Tupperware container.
Add remaining ingredients and gently toss or shake to evenly coat tofu.
Remove tofu and place on a lined baking sheet making sure cubes aren’t touching.
Bake in oven for at least 25 minutes or until edges have browned.
Alternatively, 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 and use reserved peanut sauce to add more if desired or store in the fridge.
Tips
Opt for gluten-free soy sauce or coconut aminos to make the dish gluten-free.
Adjust the peanut sauce consistency by adding water gradually to achieve the desired thickness.
