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This past weekend we had a wonderful time in Orlando, we got to meet so many fabulous friends some old and many new. During our stay, we stopped by Whole Foods Market to get food from their prepared food section.
Daevyd got some of their Asian noodles, which had a delicious peanut butter sauce. I decided I had to make it as soon as I got home.
What do I need to make this Peanut Noodles With Tofu Recipe?
You will need the basic ingredients found in Asian dishes, soy sauce, sesame oil, garlic, green onions, ginger and of course noodles and tofu. I adjust the recipe according to my taste.
I used a soy sauce substitute called Bragg liquid Aminos but you can substitute with regular soy sauce and if you are on a gluten-free meal plan, remember to use gluten-free soy sauce.
I also used gluten-free, vegan noodles, Organic Millet & Brown Rice Ramen, but you can use any thin pasta or noodles you have in your pantry. I used coconut sugar but you can substitute maple syrup or your sweetener of choice.
- In a medium bowl, stir together, peanut butter, soy sauce, coconut sugar, sesame oil, ginger, and garlic together and set aside.
- Boil noodles according to package directions, drain and rinse with cold water to stop the cooking process. set aside. I like to add a little sesame oil to prevent the noodles from sticking together.
- In a large skillet, heat oil over medium-high heat. Add tofu cubes and cook on all sides until crisp. 1 tablespoon Bragg's Liquid Aminos or soy sauce.
- Add vegetables and cook until crisp, stir in noodles, peanut butter sauce, gently stir,
Are you allergic to nuts?
For the tofu cubes, you can lightly cook it in a skillet with a little oil and Bragg's Liquid Aminos or bake in an oven at 400 degrees F. for 30 minutes turning halfway.
I added green onions, cilantro, and crushed peanuts for an extra touch.
This peanut noodle dish is so quick and easy to prepare, it will be on your table in less than 30 minutes. You will most likely have all the ingredients on hand. If you don't have purple cabbage then use regular green cabbage. Make this dish yours, so add your favorite veggies for its pretty hard for you to ruin it.
Other Delicious Noodles To Try
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- 373 kcal / 1559 kJ
- 15 g
- 16 g
- 51 g
Creamy Peanut Sauce
- 1/2 cup creamy peanut butter
- 3 tablespoons Bragg liquid aminos/tamari/soy sauce, or Bragg's liquid aminos
- 2 tablespoons coconut sugar
- 1 tablespoon roasted sesame oil
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, minced
- 1 pound gluten-free noodles
- 1 tablespoon roasted sesame oil
- 8 ounces extra-firm tofu, drained and cubed
- 1 tablespoon Bragg's liquid aminos or Tamari sauce
- 2 green onions, sliced (extra for garnish)
- 1 cup purple cabbage or green cabbage, shredded
- 1 cup carrot, shredded
- 1/4 cup peanuts, crushed
- 2 tablespoons cilantro leaves, chopped for garnish
- 10 min
- 20 min
- Ready in:
- 32 min
In a medium bowl, stir together, peanut butter, soy sauce, coconut sugar, sesame oil, ginger, and garlic together and set aside.
Bring a large pot of water to boil over medium-high heat. Add noodles and cook according to package directions. Drain using a colander, rinse under cold water, place in a bowl and toss with a little sesame oil and set aside.
In a large skillet, heat oil over medium-high heat. Add tofu cubes and cook on all sides until crisp. 1 tablespoon Bragg's liquid aminos or soy sauce.
Add green onions, cabbage, carrots, and cook for 2-3 minutes stirring constantly until tender.
Add cooked noodles, peanut sauce mixture, and stir to coat.
Serve and garnish with green onions, cilantro, and crushed peanuts.