Spicy Peanut Butter Noodle Bowl with Tofu and Veggies
Ingredients
- Tofu
- Broccolini
- Shiitake mushrooms
- Eggplant
- Noodles
- Olive oil
- Salt
- Black pepper
- Garlic
- Green onion
- Peanuts
Sauce
- 4 tablespoons peanut butter
- Juice of 1/2 lime
- 1 tablespoon fresh ginger
- 1 clove garlic
- 1 tablespoon tamari
- 1 tablespoon sesame oil
- 1 teaspoon sriracha
Preparation
Press tofu for 2 hours
Cut tofu into rectangles
Preheat oven to 400°F
Drizzle tofu with olive oil and sprinkle with salt and cracked pepper
Roast tofu for 20 minutes, then turn and bake for 10 more minutes
Boil water and salt the water
Blanch broccolini for 3 minutes and set aside
Mince 1 clove garlic
Heat 2 tablespoons olive oil and sauté sliced shiitake mushrooms
Toss blanched broccolini with the mushrooms and combine, then set aside
In the same pot, heat 1/4 cup olive oil
Toss prepared eggplant into the oil and fry in batches
Mix the sauce ingredients together
Cook noodles according to package instructions
Toss cooked noodles in the sauce
Sprinkle with green onion and peanuts
