By mamagourmand.com
Sauce Peanut Noodles With Crispy Tofu (Gluten-Free)
7 steps
Prep:30minCook:15min
When you are looking for restaurant-worthy taste, but want an easy homemade recipe, these saucy peanut noodles with crispy gluten-free tofu absolutely hit the mark! The 5-minute peanut sauce nails the balance of savory, salty, spicy, and a hint of honey sweet. Toss the creamy sauce with rice noodles, and top with golden pan-fried tofu for a gluten-free and vegan meal better than take-out.
Updated at: Thu, 21 Nov 2024 14:13:38 GMT
Nutrition balance score
Good
Glycemic Index
56
Moderate
Glycemic Load
37
High
Nutrition per serving
Calories499.2 kcal (25%)
Total Fat19.2 g (27%)
Carbs65.6 g (25%)
Sugars7.2 g (8%)
Protein16.8 g (34%)
Sodium678.2 mg (34%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
14 ounceextra firm tofu
14 ouncerice noodles
thin, for stir-fry or pad thai
½ cupcreamy peanut butter
2 tablespoonshoney
2 tablespoonsgluten-free soy sauce
or tamari
1 tablespoonrice vinegar
1 tablespoonsesame oil
1 tablespoonfresh lime juice
2garlic cloves
1 inchfresh ginger
peeled
½ tablespoonsriracha sauce
add red chile flakes for extra spice
⅓ cupwater
hot
1 tablespoongluten-free soy sauce
for tofu
½ tablespoonsesame oil
for tofu
1 ½ tablespoonsneutral oil
for frying
Instructions
Step 1
Begin by pressing the tofu. I use a clean, lint-free dish towel and wrap up the block so it covers all around. Place the block on a cutting board and stack heavy objects on top to release the water. You can use a cast iron pan, heavy book, or pots stacked inside each other. Set aside for at least 15 while the noodles and peanut sauce are prepared.
Step 2
Next, soften the noodles. Place the dry noodles in a large bowl with enough room for them to be submerged completely in water. Boil a pot of water and pour over the dried noodles. Toss with fork to separate the noodles, and continue to toss occasionally. Let the noodles sit for 10-20 minutes. They are ready when soft and no longer hold their shape when lifted up. Drain, rinse with cool water, and set aside.
Step 3
Meanwhile, prepare the peanut sauce. In a blender or food processor, add the peanut butter, honey, soy sauce, rice vinegar, sesame oil, lime juice, garlic, ginger, and sriracha sauce. Puree until smooth and the garlic and ginger are emulsified fully.
Step 4
Add ⅓ cup hot water and blend again until smooth, continue to add water, a tablespoon at a time, until the sauce is thin enough to coat the noodles. Set aside.
Step 5
Cut the tofu in cubes. First horizontally cut through the block so you have two thinner stacks. Then cut vertically to get about ½-inch cubes. Transfer to a large bowl and toss with 1 tbsp soy sauce and ½ tbsp sesame oil. Set aside while the pan heats to fry.
Step 6
Heat a large skillet over medium high heat. Add the oil and then add the tofu, spreading in a single layer. Let it sear for about 2 minutes and then turn so eventually all the sides get a nice, browned crust. This will take about 10 minutes.
Step 7
To assemble, toss the noodles with the peanut sauce. Divide between bowls and then divide the tofu. Add toppings, such as chopped peanuts, sliced peppers, carrots, green onions, and cilantro. I also serve with more Sriracha sauce so people can make the dish a little spicier if they like!
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