Gingery Peanut Tofu and Noodles | VEGAN & 20-Min Recipe

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides a similar texture with less saturated fat.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber.

Press tofu to remove excess moisture, then cut into cubes.

Heat sesame oil in a large skillet over medium heat until shimmering.

Add tofu cubes and cook until golden brown on all sides, about 8-10 minutes.

Remove tofu from the skillet and set aside.

In the same skillet, add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.

Add sliced carrots and bell peppers, stir-fry for 3-4 minutes until tender-crisp.

Meanwhile, cook rice noodles according to package instructions; drain and set aside.

In a bowl, mix peanut butter, soy sauce, lime juice, and a little water to create a sauce.

Add the cooked noodles to the skillet with vegetables, then pour the peanut sauce over.

Toss everything together until well combined and heated through, about 2-3 minutes.

Add the crispy tofu back to the skillet and gently mix.

Season with salt, black pepper, and red pepper flakes to taste.

Garnish with chopped cilantro and sliced green onions before serving.

Cooking Techniques

Spice Level:

Allergens