Peanut Noodle Bowl with Baked Tofu
Ingredients
Peanut sauce
- 3 tbsp natural peanut butter
- 2 tbsp soy sauce (use gluten-free or 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 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 (such as Yakisoba, ramen, or rice noodles)
- 1 recipe of peanut sauce
- 1 head broccoli
- 1/4 onion
- 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 adding small amounts of water until satisfied.
Baked garlic chili tofu
Preheat oven to 400°F.
After pressing tofu, cut into even cubes and place in a bowl or container.
Add soy sauce and chili garlic sauce, and 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 brown.
Noodle bowl assembly
In a pan over medium heat, sauté onion until softened, about 1 minute.
Add broccoli and 2 tablespoons of water.
Lower heat to low medium, cover with a lid, and cook for 3-4 minutes.
Remove lid, add soy sauce and garlic chili sauce, and stir to combine.
Add cooked noodles and baked tofu.
Pour in half the peanut sauce and stir to combine.
Serve as desired, using reserved peanut sauce if needed.
Tips
Alternatively, pan fry the tofu until browned on all sides instead of baking.
