Tofu and Noodles with Creamy Nut Butter Sauce
Ingredients
- 1-14 oz 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 (for serving)
Preparation
Press excess liquid from the tofu and pat dry. Cut into 3/4 inch cubes and bake at 400°F until golden brown, about 20-25 minutes.
Cook lo mein or rice noodles according to package directions. Reserve 1/4 cup of the cooking water.
Whisk together the reserved cooking water, peanut or almond butter, tamari, rice vinegar, maple syrup, minced ginger, minced garlic, red pepper flakes, and chopped scallions.
Combine the sauce with the baked tofu and mix well.
Heat the tofu and sauce mixture on low in a saucepan, adding the desired amount of cooked noodles until heated through.
Before serving, add a generous squeeze of fresh lime, chopped roasted peanuts, and chili flakes. Season with salt to taste.
Serve with vegetables. Note: The sauce can be kept oil-free, but optionally add 1 tbsp toasted sesame oil if desired.
