Noodles with Peanut Sauce and Baked Garlic Chili 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
- 2 tbsp soy sauce
- 2 tsp chili garlic sauce
Noodle bowl additions
- 2-4 servings of cooked noodles
- 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 if using a bowl just gently toss together
If using a tupperware container, seal container and gently shake contents to evenly coat tofu
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
Remove from oven and serve as desired
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
Alternative, feel free to pan fry tofu until browned on all sides
