Thai tofu noodles with peanut butter sauce and roasted cashews

Prep Time 25 minutes
Cook Time 15 minutes
Servings 4 portions
Looking for a weeknight flavour sensation that's easy, quick, and full of veggies but still bit decadent? This Thai-inspired recipe is super tasty and will become a weekly go-to once you try it once and see how simple and delish it is. Both the tofu and the veggies can be chopped and set aside in sealed containers in the fridge beforehand to save some prep time in the evening. For an even more intense flavour, marinate the tofu for several hours or overnight!
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How it's made: peanut butter sauce

Ingredients

  • 1/4 cup of sunflower oil
  • 2 cloves of garlic, peeled
  • 1/3 cup of soy sauce
  • 1/4 cup of rice vinegar
  • 2 tablespoons of water
  • 2 tablespoons of
  • 2 teaspoons of sesame oil
  • 1 tablespoon of grated ginger
  • 2 tablespoons of lime juice
  • 2 tablespoons of peanut butter

Directions

  1. In a food processor, mix all the ingredients for the sauce except for the peanut butter.

How it's made: noodles and marinated tofu

Ingredients

  • 1 block of tofu, cut into strips
  • Large rice noodles
  • 2 peeled carrots, cut into thin rounds
  • 1/2 cup of minced red cabbage
  • 1 red pepper, finely minced
  • 2 cups of spinach
  • 3 green onions, finely minced
  • 1/2 cup of roasted

Directions

  1. Place the tofu strips and 1/2 cup of the peanut butter sauce (above) in a sealed container and let marinate for 20 minutes, mixing occasionally.
  2. Once the tofu is marinated, preheat the oven to 400°F and transfer to the strips to a baking sheet covered in parchment paper. Bake for 15 minutes.
  3. Add the peanut butter to the remaining sauce and mix until smooth. Set aside.
  4. Cook the noodles according to package directions.
  5. Cut the vegetables. In a wok, heat a drizzle of vegetable oil and add the carrots, peppers and red cabbage and sauté for 2 to 3 minutes over high heat. Add a drizzle of peanut sauce and mix well.
  6. Once the noodles are cooked, rinse them in cool water and drain them. Add the noodles to the vegetables and sauce and toss gently to combine.
  7. Serve the noodles and vegetables in shallow bowls, topped with the baked tofu and drizzled generously with the remaining sauce.
  8. Garnish with the green onions and roasted cashews.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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