Skip to main content
Peanut Noodles with Nori-Spiced Tofu & Brussels Sprouts
2 or 4 Serving Dinner

Peanut Noodles

with Nori-Spiced Tofu & Brussels Sprouts

Tags: High-Protein, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
770
FAT
24g
CARBOHYDRATES
105g
PROTEIN
41g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 6 oz Brussels sprouts
  2. 2 garlic cloves
  3. 14 oz organic extra firm tofu
  4. 1 tbsp smoked nori spice
  5. 3 tbsp peanuts
  6. 10 oz fresh ramen noodles
  7. ¼ cup spicy peanut sauce
  8. 2 tsp tamari
  9. 1 tbsp rice vinegar
  10. 2 tbsp Roland® Sriracha
  11. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) vegetable oil*
  12. Salt*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: peanut, soy, tree nut (coconut), wheat
Tools: Large nonstick skillet, Baking sheet, Medium saucepan
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
770
FAT
24g
CARBOHYDRATES
105g
PROTEIN
41g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Bring a medium saucepan of salted water to boil for the ramen noodles. Trim and quarter the Brussels sprouts. Peel and mince the garlic. Drain and cut the tofu into 1 inch cubes.

2
Roast the brussels sprouts

Add quartered Brussels sprouts to a baking sheet, toss with 2 tsp (4 tsp) vegetable oil, and sprinkle with salt. Roast until sprouts are crispy and browned, 10 to 14 minutes.

3
Cook the tofu

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add cubed tofu and cook, tossing occasionally, until browned in places, 3 to 5 minutes. Add minced garlic, nori spice, peanuts, and a pinch of salt and toss until peanuts are toasted, another 2 to 3 minutes. TIP: If you’re making the 4 serving recipe, cook the tofu in batches.

4
Cook the ramen noodles

Once the water in the medium saucepan is boiling, add fresh ramen noodles and cook until just al dente, 1 to 2 minutes. Drain and rinse with cool water to stop the cooking process.

5
Make the sauce

Add spicy peanut sauce, tamari, and rice vinegar to the medium saucepan, and bring to a simmer over medium-low heat. Add cooked ramen noodles and a pinch of salt, and toss to coat. Cook until hot, 1 to 2 minutes.

6
Serve

Divide the peanut noodles between large bowls. Top with roasted Brussels sprouts and nori-spiced tofu. Drizzle with Sriracha. Enjoy!

SIMILAR RECIPES