Tofu and Noodles with Creamy Nut Butter Sauce

Press excess liquid from 1-14oz block extra-firm tofu and pat dry.

Cut tofu into about 3/4 inch cubes and bake 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 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, and 1/3 cup chopped scallions. Optionally, add 1 tbsp toasted sesame oil.

Combine the sauce with the baked tofu and mix.

Heat the tofu with sauce on low in a saucepan, adding the desired amount of noodles until heated through.

Add a generous squeeze of fresh lime, chopped roasted peanuts, and chili flakes before serving. Salt to taste.

Serve with veggies. Note: You can keep the sauce oil-free or add sesame oil as desired.