Vegan Peanut Noodle Bowl with Tofu
Ingredients
Peanut sauce
- 3 tbsp natural peanut butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp garlic chili sauce or sriracha
- 1 tsp mustard
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder
- Juice of half a lime
- 2-3 tbsp water
Baked garlic chili tofu
- 1 block extra firm tofu drained and pressed for at least an hour or super firm tofu
- 2 tbsp soy sauce
- 2 tsp chili garlic sauce
Noodle bowl
- 2-4 servings of cooked noodles
- 1 head broccoli
- 1/4 onion, diced
- 2 tbsp water
- 2 tsp soy sauce
- 1 tsp garlic chili sauce
Preparation
Peanut sauce
Mix all peanut sauce ingredients together until smooth
Baked garlic chili tofu
Set oven to 400F
After pressing tofu, cut tofu into even cubes and place in a bowl or Tupperware container
Add remaining ingredients and if using a bowl just gently toss together
If using a Tupperware container, seal container and gently shake contents to evenly coat tofu
Remove tofu and place on a lined baking sheet making sure tofu cubes aren’t touching
Place in oven for at least 25 minutes or until edges have browned
Noodle bowl assembly
To a pan on medium heat add onion and sauté until softened, about 1 minute
Add in broccoli and 2 tbsp of water
Lower heat to low medium and cover with a lid for about 3-4 minutes
Remove lid and add soy sauce and garlic chili sauce
Stir to combine then add in cooked noodles and tofu
Add half the sauce from recipe and stir to combine
Serve as desired
Tips
Alternatively, pan fry tofu until browned on all sides instead of baking
Use reserved peanut sauce to add more to your dish if desired or store in the fridge
