with Crunchy Cabbage & Chile Peanut Tofu
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- 3 garlic cloves
- 3 scallions
- 14 oz organic extra firm tofu
- 3 tbsp peanuts
- 10 oz fresh ramen noodles
- 2 oz shredded green cabbage
- 1.15 oz peanut butter
- 3 tsp tamari
- 2 tsp turbinado sugar
- 1 tbsp chili garlic sauce
- 1 tbsp tomato powder
- 1 tbsp (2 tbsp) + 1 tsp (2 tsp) vegetable oil*
- *Not Included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
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.
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.
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.
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.
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!