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Scallion Noodles with Crunchy Cabbage & Chile Peanut Tofu
2 or 4 Serving Dinner

Scallion Noodles

with Crunchy Cabbage & Chile Peanut Tofu

Tags: High-Protein, Chef's Choice, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
780
FAT
22g
CARBOHYDRATES
102g
PROTEIN
41g

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INGREDIENTS

  1. 3 garlic cloves
  2. 3 scallions
  3. 14 oz organic extra firm tofu
  4. 3 tbsp peanuts
  5. 10 oz fresh ramen noodles
  6. 2 oz shredded green cabbage
  7. 1.15 oz peanut butter
  8. 3 tsp tamari
  9. 2 tsp turbinado sugar
  10. 1 tbsp chili garlic sauce
  11. 1 tbsp tomato powder
  12. 1 tbsp (2 tbsp) + 1 tsp (2 tsp) vegetable oil*
  13. Salt*
  14. *Not Included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: peanut, soy, wheat
Tools: Medium saucepan, Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
780
FAT
22g
CARBOHYDRATES
102g
PROTEIN
41g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the ingredients

Bring a medium saucepan with 2 quarts (4 quarts) water and 1 tbsp (2 tbsp) salt to a boil for the noodles. Peel and mince the garlic. Trim and thinly slice the scallions. Drain the tofu, pat dry, and tear into 2 inch pieces. Roughly chop the peanuts. TIP: You can also use a microplane to mince the garlic.

2
Cook the noodles

Add ramen noodles to the boiling water and cook until noodles are just al dente, 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process. Return saucepan to the stove over medium heat. Add 1 tsp vegetable oil and minced garlic and stir until fragrant, 1 to 2 minutes. Add sliced scallion, cooked noodles, shredded cabbage, and ½ tsp (1 tsp) salt and toss to combine. Turn off heat and set aside the scallion noodles with crunchy cabbage.

3
Make the chile peanut sauce

Add peanut butter, tamari, turbinado sugar, chile garlic sauce, tomato powder, and 4 tbsp (8 tbsp) warm water to a medium bowl. Whisk the chile peanut sauce.

4
Crisp the tofu

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu nuggets and cook until crispy in places, 1 to 2 minutes. Add chile peanut sauce and chopped peanuts and cook until the sauce thickens and sticks to the tofu, 2 to 3 minutes. TIP: For the 4 serving meal, crisp the tofu in batches if necessary.

5
Serve

Divide scallion noodles with crunchy cabbage between bowls. Top with chile peanut tofu. Bon appétit! TIP: Be sure to get the crispy bits out of the skillet and into your bowls!

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