Tofu and Noodles in Creamy Nut Butter Sauce
Ingredients
- 1-14oz block extra-firm tofu
- lo mein or rice noodles
- 1/4 cup noodle cooking water
- 1/4 cup peanut or almond butter
- 3 tbsp low-sodium tamari
- 3 tbsp rice vinegar
- 1 tsp maple syrup
- 1 tbsp minced ginger
- 2 minced garlic cloves
- 1/4 tsp red pepper flakes
- 1/3 cup chopped scallions
- 1 tbsp toasted sesame oil (optional)
- fresh lime
- chopped roasted peanuts
- chili flakes
- salt
- veggies
Preparation
Press excess liquid from tofu and pat dry.
Cut tofu into about 3/4 inch cubes.
Bake tofu at 400F until golden brown, about 20-25 minutes.
Cook lo mein or rice noodles as per packet directions and reserve 1/4 cup cooking water.
Whisk together: 1/4 cup reserved cooking water, 1/4 cup peanut or almond butter, 3 tbsp low-sodium tamari, 3 tbsp rice vinegar, 1 tsp maple syrup, 1 tbsp minced ginger, 2 minced garlic cloves, 1/4 tsp red pepper flakes, 1/3 cup chopped scallions. Add 1 tbsp toasted sesame oil if desired for extra flavor.
Combine sauce with baked tofu and mix.
Heat tofu with sauce on low in a saucepan, adding desired amount of noodles until heated through.
Add generous squeeze of fresh lime, chopped roasted peanuts, and chili flakes before serving.
Salt to taste.
Serve with veggies.
