Spicy Peanut Tofu Noodle Bowls
Thick, tender udon noodles laced with a red pepper spicy peanut sauce, topped with baked and crispy-round-the-edges tofu cubes… This is a tasty (and speedy) weeknight meal that’s totally, irresistibly delicious!
- Servings:
- 2
- Preperation Time:
- 10 minutes
- Cooking Time:
- 20 - 25 minutes
Ingredients
- 40g Organic Kitchen crunchy peanut butter
- 60g roasted red peppers
- 1 tbsp soy sauce (or tamari, or Bragg’s liquid aminos)
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- ¼ tsp Just Natural Organic garlic granules
- ¼ tsp Just Natural Organic ground chilli
- ¼ tsp Just Natural Organic ground ginger
- 1 tsp Just Natural Organic coconut sugar
- 140g dry weight udon noodles (or noodles of choice)
- 200g firm tofu, diced
- 1 tbsp soy sauce (or tamari, or Bragg’s liquid aminos)
- 1 tsp maple syrup
- 2 tbsp peanuts, toasted and chopped (to serve)
For the Sauce
Everything Else
How to Make it
- Preheat oven to 180°C (350°F).
- Place diced tofu in a bowl. Cover with soy sauce and maple syrup and set to one side for 5 minutes.
- Mix together all sauce ingredients in a blender (or in a jug using a hand blender). Season with a little more soy sauce, if desired. (This can be made in advance and stored in the fridge for up to three days.)
- Place the marinated tofu onto a baking paper-lined oven tray and bake in the oven for 20 - 25 minutes.
- Put noodles on to cook, according to packet instructions; most take 5 - 10 minutes to cook, so put them on nearer the end of the tofu cooking time.
- Drain noodles, add sauce to the pot, and toss through the sauce. Allow to simmer for a few minutes to heat through over a low heat.
- Serve noodles topped with roasted tofu, garnished peanuts, and some fresh basil or coriander if desiring a pop of green freshness and fragrance!