Tofu + noodles in creamy nut butter sauce by cookingforpeanuts 🌱 Such a delicious bowl of tofu and noodles that’s packed with flavour! .
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Recipe: Press excess liquid from 1-14oz block extra-firm tofu and pat dry. Cut into about 3/4 inch cubes and bake at 400F until golden brown, about 20-25 minutes.
Cook lo mein or rice noodles as per packet directions. Reserve 1/4 cup noodle cooking water. Whisk: 1/4 cup cooking water from noodles, 1/4 cup peanut or almond butter, 3 tbsp low-sodium tamari, 3 tbsp rice vinegar, 1 tsp maple syrup, 1 tbsp minced ginger, 2 minced garlic cloves, 1/4 tsp red pepper flakes, 1/3 cup chopped scallions (white and green parts). ( I kept my sauce oil-free but you can add 1 tbsp toasted sesame oil if desired.) Combine sauce with baked tofu and mix. Heat tofu with sauce on low in saucepan, adding desired amount of noodles into the pan until heated through. Add generous squeeze of fresh lime, chopped roasted peanuts and chili flakes before serving. Salt to taste. Serve with veggies.