Thai Tofu Peanut Noodles
with red peppers & coleslaw mix

Name: Thai Tofu Peanut Noodles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Tofu, extra-firm, cubed (vacuum-packed preferable); 6 oz Pasta, spaghetti or linguini; 1 Bell peppers, red, sliced thinly; 3 Tbsp Cilantro, chopped; 2 Tbsp Cornstarch; 1 Tbsp Oil, cooking; 10 oz Coleslaw mix; 2 tsp Ginger, fresh, grated; 4 Tbsp Peanut butter; 5 Tbsp Water; 2 Tbsp Vinegar, rice; 1 Tbsp Soy sauce, low-sodium; 1 Tbsp Lime juice; 1 Tbsp Sriracha; 4 tsp Brown sugar

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

These noodles were on the menu the week of 5/25/15, and they were an easy and versatile meal for all types of diners! The original featured red peppers and coleslaw mix but feel free to mix up the veggies or proteins this time - just keep the sauce and the noodles the same!

Proteins

Tofu

Cuisines

Asian - Thai

Ingredients

Metric

Servings:

Thai Tofu Peanut Noodles:

Tofu, extra-firm - 1 lb , cubed (vacuum-packed preferable)
Pasta, spaghetti or linguini - 6 oz
Bell peppers, red - 1 , sliced thinly
Cilantro - 3 Tbsp , chopped
Cornstarch - 2 Tbsp
Oil, cooking - 1 Tbsp
Coleslaw mix - 10 oz

Peanut Sauce:

Ginger, fresh - 2 tsp , grated
Peanut butter - 4 Tbsp
Water - 5 Tbsp
Vinegar, rice - 2 Tbsp
Soy sauce, low-sodium - 1 Tbsp
Lime juice - 1 Tbsp
Sriracha - 1 Tbsp
Brown sugar - 4 tsp

Prep

Tofu - If tofu is packaged in water, press out liquid first. Then slice into 1/2” (1.25 cm) cubes. (Can be done up 1 day ahead)
Cook noodles - Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. (Can be done up to 4 days ahead)
Ginger / Peppers / Cilantro - Prep as directed. (Can be done up to 4 days ahead)
Make peanut sauce - Combine peanut butter and water in a microwave-safe bowl or liquid measuring cup. Microwave for ~30 seconds. Stir in ginger, rice vinegar, soy sauce, lime juice, Sriracha, and brown sugar. Taste; if it’s too salty, add more water. If it’s too tart, add in more sugar. (Can be done up to 5 days ahead)

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Make

Toss tofu in cornstarch.
Heat a wok or saute pan over medium-high heat. Add cooking oil and then tofu to heated oil with a sprinkle of salt and black pepper. Saute until golden and crispy-ish on the outside, ~5 minutes.
Fold in peppers and coleslaw mix and saute for another 3 to 8 minutes, depending on how crunchy or soft you like your veggies.
Add noodles, sauce, and cilantro and toss everything through. Taste and season with more salt, pepper, lime juice, and / or hot sauce. Enjoy warm!

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