"Spicy Peanut Butter Noodles with Crispy Tofu"
Spicy Peanut Butter Noodles with Crispy Tofu
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Prep time 10mins
Cook time 20mins
Serves or Makes: 1-2
Recipe Card
For the sauce
ingredients
- 1 tablespoon peanut butter
- 1/4 teaspoon red pepper flakes
- 1 teaspoon rice vinegar
- 1 1/2 tablespoons soy sauce
- 1 teaspoon sriracha
- 1 teaspoon maple syrup
For the noodles
ingredients
- 2 1/2 ounces organic millet and brown rice ramen noodles,
- 3 ounces extra firm tofu, pressed and cut into 1 inch cubes
- 1 tablespoon coconut oil, for frying
- 1 teaspoon minced garlic
- 1/2 teaspoon fresh grated ginger
- 1 tablespoon soy sauce
- 4 small heads baby bok choy
- Sesame oil, to top
- Cucumber, sliced, to garnish
- Red chili flakes, to garnish
Method
Step 1
In a small bowl, whisk together the peanut butter, red pepper flakes, rice vinegar, soy sauce, sriracha and maple syrup. Set aside.
Step 2
Bring a pot of water to a boil. Cook and drain ramen, according to package. Reserve a cup of cooking water.
Step 3
In a frying pan over medium-high heat, heat olive oil and cook the garlic and ginger until fragrant. Add tofu and cook until golden and crispy on both sides. Add the soy sauce and cook for a minute longer.
Step 4
Add bok choy to frying pan and cook until it begins to wilt (about a minute). Add the ramen along with a little cooking water and the peanut butter sauce. Toss to coat and cook for one minute more.
Step 5
Toss with a drizzle of sesame oil. Sprinkle with chili flake and garnish with sliced cucumber. Enjoy!