Thai Tofu Noodle’y

Dinner✨inspired by my favourite Vietnamese restaurant here in Vancouver, BC. : Do Chay🍜
I was craving some more peanut’y🥜goodness. I thought I would make some simple peanut noodles and top it off with my pineapple 🍍chilli sauce. This was a great dish and reminded me of a Vietnamese x Thai fusion... I thought I would share how to make your own “simple peanut noodles” with a vegan twist! If you are not vegan, you could always opt for a difference source of protein such as lemon grass chicken or egg.

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INGREDIENTS

• 1 rice ramen cake (I use lotus foods brown rice ramen)(Costco)

• 1 tablespoon coconut oil

• 2-3 Tablespoons soy sauce (more or less to taste)

• 1 teaspoon rice vinegar

• 1-2 Tablespoons peanut butter (any kind), to taste

• 1 Tablespoon honey

• 1 teaspoon grated fresh ginger

• 1 garlic clove, minced

• 3 scallions, sliced

• 1/4 cup chopped cilantro

• 1/4 cup chopped dry roasted peanuts

• 1 Tablespoon sesame seeds

DIRECTIONS

1. Set a medium pot of water to boil. Add spaghetti or noodles and cook according to package directions.

2. In a large bowl, whisk together the oil, soy sauce, rice vinegar, peanut butter, honey, ginger, garlic, and scallions.

3. Once noodles have cooked, drain and add to the bowl with the soy mixture. Toss with tongs to coat well.

4. Serve and sprinkle with cilantro, peanuts, and sesame seeds.
   • I added some sprouts, steamed carrots, broccoli, cilantro, sprouts tofu baked in leftover peanut sauce, and of course my left over chilli sauce! +EBTB Seasoning

CRISPY 🥜 TOFU

TOFU

• 12 ounces extra-firm tofu (organic & non-GMO if possible)

SAUCE

• 2 1/2 Tbsp creamy peanut butter

• 1 Tbsp toasted sesame oil

• 2 Tbsp tamari (or soy sauce if not gluten-free // or sub coconut aminos but use more as it's less salty)

• 2 Tbsp maple syrup

• 1-2 tsp chilli garlic sauce

I usually bake my tofu in the sauce above or you can just use leftover sauce from your noodles like I did.

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DIRECTIONS

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

1. Drain your tofu and use a tofu press or wrap in an absorbent towel several times and place something heavy on top to press for 15-20 minutes.

2. Once pressed, slice tofu into roughly 1/2-inch cubes and arrange on the parchment-lined baking sheet in a single layer. Ensure they aren't touching so they will crisp up. Bake for 20-25 minutes to dry/firm the tofu. NOTE: At 20 minutes, the tofu should be chewy, and at 25 minutes, the tofu should be more crispy. Bake according to preference.

3. In the meantime, prepare sauce by adding peanut butter, sesame oil, tamari, maple syrup, and chili garlic sauce to a medium mixing bowl and whisking until combined. Taste and adjust flavour as needed, adding more chili garlic sauce for heat, maple syrup for heat, or tamari for saltiness.

4. Add baked tofu to the peanut sauce and toss to coat. Let marinate for 10-15 minutes to saturate the tofu and infuse the flavour.

Let me know if you decide to recreate this recipe and tag @LifeWithImran if you do!

Enjoy,

Imran🤍