Chile-Peanut Tofu
with Crunchy Cabbage & Garlicky Noodles
In less than half an hour, you can cook a dish that truly has it all: sweet and spicy, creamy and crunchy, and high in protein and fiber. Take tofu and ramen to the next level.
Nutrition (per serving)
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INGREDIENTS
- 10 oz high-fiber ramen noodles
- 4 garlic cloves, peeled and thinly sliced
- 1 tbsp toasted sesame oil
- 2 oz shredded green cabbage
- 2 tbsp organic peanut butter
- 4 tsp low sodium tamari
- 2 tsp turbinado sugar
- 1 tbsp chili garlic sauce
- 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
- 1/4 cup peanuts, roughly chopped
- 5 tsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Bring large saucepan of salted water to boil. Add noodles and cook until just al dente, 1 to 2 minutes. Reserve ¼ cup pasta water, drain noodles, and rinse under cold water to stop cooking process. Reserve saucepan for next step.
Heat 2 tsp vegetable oil in same saucepan over medium heat. Add garlic, sesame oil, and a pinch of salt and cook until fragrant and beginning to brown, 2 to 3 minutes. Add cabbage, cooked noodles, reserved pasta water, and ½ tsp salt and toss to combine. Set aside.
Whisk together peanut butter, just 4 tsp tamari, sugar, chili garlic sauce, tomato powder, and ¼ cup warm water in medium bowl.
Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add tofu and cook until crispy in places, 2 to 3 minutes. Add peanuts and chile-peanut sauce and cook until sauce has thickened, 2 to 3 minutes.
Divide crunchy cabbage and garlicky noodles between bowls. Top with chile-peanut tofu. 好吃!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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