Spicy Peanut Noodle Stir Fry


Note: Are you craving some noodles tonight?  This Asian inspired dish features a rich peanut sauce, ginger tamari tofu, any vegetable you'd like and most importantly, noodles! This savory dish can be made gluten free by use a gluten free noodle. 

Serves 6

Ingredients:


1 package firm tofu, rinsed and drained
1 pound of whole grain noodles (I like to use edamame noodles.)
4 tablespoons tamari or Bragg's liquid aminos
1/2 teaspoon ground ginger
1 red bell pepper, sliced into 2-inch strips
1 cup of broccoli florets
1/3 cup natural peanut butter (crunchy)
3 tablespoons pure maple syrup
3 tablespoons rice vinegar
1 tablespoon water
1 tablespoon sesame seeds
1 garlic glove, minced
1/2 tsp chili paste
1/3 cup coarsely chopped cilantro
2 scallions, thinly sliced (both green and white parts)

Directions:

  1. Cut the tofu into 1/2 inch cubes.   Preheat broiler.  Combine one tablespoon of aminos or tamari and ginger in a medium bowl; Add the cubed tofu and stir gently to coat.  Place tofu on a non stick backing sheet in a single layer.  Place under the broiler for 5 minutes.  Carefully flip the tofu and broil another 5 minutes until golden and crispy.  Set aside.
  2. Heat frying pan over medium heat, add the red bell pepper and broccoli, saute for 5 minutes or until softened.  Set aside.
  3. In a medium bowl, whisk together the remaining 3 tablespoons of tamari with the peanut butter, maple syrup, rice vinegar, water, sesame seeds, garlic and chili pasted and set aside.
  4. Cook the noodles according to the package directions.  Rinse and drain the noodles, transfer to a large bowl, and toss with the peanut sauce, cilantro and sauteed red bell pepper.  Serve the noodles topped with the tofu cubes and scallions.

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