If you’ve never cooked with tofu before or don’t like the texture, I would suggest trying out this method.
You can customize the veggies here to whatever you have on hand or to your liking. Broccoli, mushrooms, bean sprouts and snow peas would also be great here.
- 1 package linguine, spaghetti or rice noodles (for gf option)
- 1 onion, diced
- 2 carrots, peeled and sliced
- 1 red pepper, sliced
- 2 cloves garlic, minced
- 1 package extra firm tofu (can omit and add extra veggies to keep soy free)
- 2 tablespoons grapeseed or olive oil, to coat pan
For the Sauce
- 3 tablespoons T. lime juice
- 1/3 cup soy sauce or Tamari (for soy free)
- 1/4 cup peanut butter
- 3 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 tablespoons agave syrup or honey
- 1/2 teaspoon Sriracha (optional or to your taste)
- 1 teaspoon corn starch
- 1 bunch cilantro, chopped
- 1 lime, cut into wedges
- 3/4 cup peanuts, chopped
- 1 bunch scallions, thinly sliced
- Preheat oven to 400ºF. Press your tofu between paper towels or clean kitchen towels for at least 30 minutes, then chop into cubes and place onto a parchment-lined or lightly greased sheet pan. Cook in oven for 25-35 minutes, flipping once halfway through to ensure even cooking. They should be dry and firm to the touch when ready.
- Cook noodles until al dente or according to package instructions.
- Swirl oil in a large frying pan or wok and set to medium high heat. Add your onions, peppers and carrots. Sauté until onions are translucent and veggies start to get tender. Add minced garlic. Season with salt and pepper.
- Throw the sauce ingredients in a mason jar and shake it until combined. If the sauce is too thick, add a little more soy sauce to thin out. No mason jar? Use a bowl and a whisk.
- Add the cooked noodles and tofu to the veggies and add the sauce to heat through. I like my noodles saucy so feel free to add more soy sauce, lime juice, rice vinegar and hot sauce to your taste.
- Top with chopped cilantro, peanuts, scallions and a squeeze of lime. Enjoy!