Tofu and Noodles in Creamy Nut Butter Sauce
Ingredients
- 1-14 oz block extra-firm tofu
- Lo mein or rice noodles
Sauce
- 1/4 cup noodle cooking water
- 1/4 cup peanut or almond butter
- 3 tablespoons low-sodium tamari
- 3 tablespoons rice vinegar
- 1 teaspoon maple syrup
- 1 tablespoon minced ginger
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/3 cup chopped scallions
Preparation
Press excess liquid from the tofu and pat dry.
Cut the tofu into about 3/4 inch cubes.
Bake the tofu at 400°F until golden brown, about 20-25 minutes.
Cook lo mein or rice noodles according to package directions and reserve 1/4 cup of the cooking water.
Whisk together the reserved cooking water, peanut or almond butter, low-sodium tamari, rice vinegar, maple syrup, minced ginger, minced garlic, red pepper flakes, and chopped scallions.
Combine the sauce with the baked tofu.
Heat the tofu and sauce mixture on low in a saucepan.
Add the desired amount of cooked noodles to the pan and heat through.
Add a generous squeeze of fresh lime juice.
Sprinkle with chopped roasted peanuts and chili flakes before serving.
Season with salt to taste.
Serve with vegetables.
Tips
Keep the sauce oil-free or add 1 tablespoon toasted sesame oil if desired.
