with Nori-Spiced Tofu & Brussels Sprouts
View Full Nutrition Label
Get Recipes Delivered
- 6 oz Brussels sprouts
- 2 garlic cloves
- 14 oz organic extra firm tofu
- 1 tbsp smoked nori spice
- 3 tbsp peanuts
- 10 oz fresh ramen noodles
- ¼ cup spicy peanut sauce
- 2 tsp tamari
- 1 tbsp rice vinegar
- 2 tbsp Roland® Sriracha
- 1 tbsp + 2 tsp (2 tbsp + 4 tsp) vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
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.
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.
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.
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.
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.
Divide the peanut noodles between large bowls. Top with roasted Brussels sprouts and nori-spiced tofu. Drizzle with Sriracha. Enjoy!