Chile-Peanut Tofu
with Crunchy Cabbage & Garlicky Noodles
Chili garlic sauce and creamy peanut butter give tenders bites of tofu a bold, sweet coating. Crisp green cabbage gives this high-fiber, high-protein, nutty noodle dish a fresh, crunchy element.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 10 oz high fiber ramen noodles
- 4 garlic cloves, peeled and thinly sliced
- 1 tbsp toasted sesame oil
- 2 oz shredded green cabbage
- 2 tbsp organic peanut butter
- 4 tsp low-sodium tamari
- 2 tsp turbinado sugar
- 1 tbsp chili garlic sauce
- 1 tbsp tomato powder
- 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
- 1/4 cup peanuts, roughly chopped
- 5 tsp vegetable oil*
- Salt*
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Bring medium saucepan of salted water to a boil. Add noodles and cook until just al dente, 1 to 2 minutes. Reserve ¼ cup pasta water, drain noodles, and rinse under cold water to stop cooking process. Reserve saucepan for next step. (4-servings: reserve ½ cup pasta water)
Heat 2 tsp vegetable oil in same saucepan over medium heat. Add garlic, sesame oil, and a pinch of salt and cook until fragrant and beginning to brown, 2 to 3 minutes. Add cabbage, cooked noodles, reserved pasta water, and ½ tsp salt and toss to combine. Set aside. (4-servings: use 4 tsp vegetable oil, 1 tsp salt)
Whisk together peanut butter, tamari, sugar, chili garlic sauce, tomato powder, and ¼ cup warm water in medium bowl. (4-servings: use ½ cup warm water)
Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add tofu and cook until crispy in places, 2 to 3 minutes. Add peanuts and chile-peanut sauce and cook until sauce is thickened, 2 to 3 minutes. (4-servings: use 2 tbsp vegetable oil) (TIP: For the 4-serving meal, crisp tofu in batches.)
Divide crunchy cabbage with garlicky noodles between bowls. Top with chile-peanut tofu. 好吃!
SIMILAR RECIPES
Sesame Orange Tofu with Roasted Green Beans & Sticky Rice
