• 5f0932d590dbc4f5f7ea93968290df82

Noodles With Ginger Peanut Sauce

A 25-minute meal. Simply prepare rice noodles, chop fresh veggies, whip up a quick ginger peanut dressing and throw it all together with tofu and fresh basil. A vegan and gluten free dish that’s completely satisfying.

Prep
Cook
Serves 4people
Ingredients
1
head broccoli
1
red pepper
4
tbsp toasted sesame oil
4
heaping Tbsp natural salted peanut butter
4
tbsp brown sugar or maple syrup
2
tbsp low sodium soy sauce
2
large splash lime juice
1
scant tsp chili garlic sauce (sriracha)
2
tsp fresh ginger (minced or grated)
2
splash very hot water (only if too thick)
4
servings package rice noodles (large handful)
1
block uncooked extra firm tofu (patted dry and cubed)
1
cup carrots sliced thin
1
cup diced green onion
Sriracha and fresh basil (for topping)
Directions
1.
Start this step on early on if you can, the day before if you want or the morning of. Best to let the tofu marinade for a couple hours at least if you can. Drain the tofu. Cover it in a lint-free towel, and put it under something heavy for 20 minutes.
2.
Rinse the tofu lightly. Cut it into cubes. Marinade it in some soy sauce and sesame oil. Bonus points if you add ginger powder and garlic powder. If it doesn't cover enough of the tofu for it to soak up the sauce, add a few splashes of hot water. Marinade for minimum 20 minutes.
3.
Place tofu on baking paper on a baking sheet. Bake the tofu in preheated oven at 200 C for 20 minutes
4.
Prepare dressing by whisking together peanut butter, brown sugar, lime juice, ginger, soy sauce, chili garlic sauce, and sesame oil. If too thick, add a splash of hot water and whisk once more. Set aside.
5.
In a pan, cook the carrots. Add a bit of water and a lid to steam them. Once a bit soft, add the chopped broccoli and more water to steam until cooked. Once nearly done, add the pepper. Lightly spice them with salt and pepper. Set aside.
6.
Prepare noodles according to package instructions (usually boil for 5 minutes and drain).
7.
Combine everything. Top with peanut dressing, unsalted peanuts, fresh basil, and sriracha and serve immediately.

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