Easy Peanut Noodles with Veggies and Tofu
Ingredients
- 1 package of pad Thai noodles (e.g., Lotus Foods)
- 2 tablespoons peanut butter
- 1 tablespoon low sodium soy sauce
- 2 teaspoons maple syrup
- 2 teaspoons garlic chili sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- Juice of half a lime
- 2-3 tablespoons water
- 1 package baked tofu
- 2 cups mixed vegetables (e.g., shredded purple cabbage, shredded carrots, greens, scallions)
Preparation
Cook noodles according to package directions.
In a small bowl, combine all remaining sauce ingredients and stir to fully combine. Add more water if a thinner consistency is desired. Set sauce aside.
Drain noodles and rinse under cold water.
Place noodles back into the pan and pour sauce over noodles. Stir to coat noodles evenly.
Add in veggies and tofu. Toss to combine and serve.
Tips
For baked tofu: Chop a block of pressed tofu, toss with 2 tablespoons low sodium soy sauce, 1 tablespoon sweet chili sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon poultry seasoning, pinch of salt, and bake at 400°F for 25 minutes.
If tofu is not available, consider using chickpeas or edamame as a replacement.
A majority of this meal is pantry-friendly; use hearty veggies like carrots and cabbage for longer shelf life.
You do not need to include greens if unavailable.
If maple syrup is not available, substitute with an equal amount of sugar.
Regrow spring onions by placing ends in water (search online for proper method).
