Healthy One Pan Dinners: Crispy Tofu with Peanut Butter Noodles
There is no better way to use peanut butter - this creamy sauce takes these noodle bowls next level.For extra crispy tofu, dice and drain overnight in the refrigerator.
2tbsp reduced sodium soy sauceor tamari for gluten free
1tbsprice vinegar
2tsphoney
1tsp sesame oil
1tsp minced garlic
2cupsgrated carrots
2cupssliced cucumber
Srirachafor serving
Instructions
Drain the tofu and cut into cubes. Gently press with paper towels to remove as much as the liquid as possible without breaking the pieces.
Cook pasta according to packaged directions, reserving some of the cooking liquid; drain and set aside in a large bowl.
Place the drained tofu in a bowl and toss with cornstarch. Heat canola oil in a nonstick skillet (or pot you cooked the pasta in) heat over medium heat. Add tofu to the oil and cook, turning frequently, until crispy and golden, about 10-12 minutes total.
While the tofu is cooking, prepare peanut sauce. Whisk peanut butter, soy sauce, rice vinegar, honey, sesame oil and garlic in a small bowl. Continue to whisk until sauce is completely smooth. This can also be done in a food processor for a smoother sauce. You can thin the sauce with a little warm water until it reaches desired consistency.
Pour sauce over hot pasta and toss to coat. Adding some of the reserved pasta water if needed.